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Vegetables from Korea
Kongnamul kimchi is a kimchi of soybean sprouts, named in two cookbooks reviewed by Lee and Lee (1990), with a mung-bean-sprout version named in one. Soybean sprouts grow in about a week, so they were a fresh green in winter; no method text for the kimchi was found.
A short entry: the sources we found record only what is said here about Kongnamul kimchi itself. Its own sources do not record how it is made, so the steps and scenes below are those of Nabak kimchi, the closest documented vegetables ferment, shown as a guide to the method, not as a record of Kongnamul kimchi.
| soybean sprouts or mung-bean sprouts | |
| salt | |
| seasonings |
Total time across the steps of Nabak kimchi: 7 days – 32 days
What changes: Radish and cabbage are cut into thin, even squares
Output: thin squares of radish and cabbage.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kongnamul kimchi is a kimchi of soybean sprouts, named in two cookbooks reviewed by Lee and Lee (1990), with a mung-bean-sprout version named in one. Soybean sprouts grow in about a week, so they were a fresh green in winter; no method text for the kimchi was found.
A rare kimchi made from bean sprouts rather than leaves or roots; sprouts also go into nabak kimchi as a cool winter green.
Every number is labelled with how it is known. How this atlas is made
Kongnamul kimchi, 2 cookbooks [LL1990]. The folk museum's encyclopedia notes that soybean sprouts grow in about a week, were a winter source of vitamins and went into cool kimchi such as nabak kimchi.
