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Vegetables from Gyeongsang, Korea
Kongnip kimchi is made from soybean leaves picked in autumn after frost, when they have turned yellow. Bundles of leaves are soaked in salt water or plain water for about a month until the tough leaves soften, then brushed four or five at a time with anchovy sauce, soy sauce and chilli powder and packed in a jar. Salted hard at kimjang, it keeps until the next summer.
| Soybean leaves | Picked after frost when they turn yellow; young summer leaves thinned from the plants are also used[nfm-kongnip] |
| Salt water or plain water | For the month-long soak; plain water keeps the leaf colour brighter[nfm-kongnip] |
| Anchovy fish sauce and soup soy sauce | [nfm-kongnip] |
| Chilli powder, sugar, minced garlic, ginger, sesame seeds and thread chilli | Varies from house to house[nfm-kongnip] |
| Salt level for the lab kimchi3.0–4.5 % salt | Scored best of the levels tested; 1.5 % soured fastest[lee2003a] |
Total time across the recorded steps: 2 months
What changes: Starting material: soybean leaves picked after frost, when they have turned yellow
Output: yellow soybean leaves.
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
Kongnip kimchi is made from soybean leaves picked in autumn after frost, when they have turned yellow. Bundles of leaves are soaked in salt water or plain water for about a month until the tough leaves soften, then brushed four or five at a time with anchovy sauce, soy sauce and chilli powder and packed in a jar. Salted hard at kimjang, it keeps until the next summer. Made in 5 steps over 2 months. The longest step, ripen cold, takes 31 days (Lee Suk-hee 2003) and runs at 5 °C (Lee Suk-hee 2003). Salt is 1.5–4.5 % (Lee Suk-hee 2003). Lactic acid bacteria, which rose fast in the first 4 days and then slowly does most of the fermenting.
| Main step | 31 daysReported[lee2003a] | Ripen cold |
|---|---|---|
| Temperature | 5 °CReported[lee2003a] | Ripen cold |
| Salt | 1.5–4.5 %Reported[lee2003a] | Ripen cold |
Kongnip kimchi uses the by-product leaves of the soybean crop, soaked for a month before seasoning, so the ferment has two stages. It is a leaf-stack kimchi like kkaennip kimchi, but made from soybean leaves.
Gyeongsang's warm climate makes kimchi sour and go soft quickly, so this kimchi is salted hard and made with plenty of jeot. Salted hard at kimjang and well stored, it keeps until the next summer (Folk Encyclopedia).
Every number is labelled with how it is known. How this atlas is made
Soybean leaves were a common by-product wherever soybeans were grown, but kongnip kimchi is now thought of as a Gyeongsang dish, where hot weather calls for salty, jeot-heavy kimchi.
