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Vegetables from Korea
Green laver (parae), a winter seaweed of the tidal flats, is washed well and mixed with radish strips and seasoning. It is listed in one historical cookbook in a survey of kimchi recipes.
A short entry: the sources we found record only what is said here about Parae kimchi itself. Its own sources do not record how it is made, so the steps and scenes below are those of Baechu kimchi (napa cabbage kimchi), the closest documented vegetables ferment, shown as a guide to the method, not as a record of Parae kimchi.
| parae, green laver of the family Ulvaceae, gathered from late autumn to early summer | |
| radish | |
| salt or jeotgal |
Total time across the steps of Baechu kimchi (napa cabbage kimchi): 11 days – 13 days
What changes: A cut line splits each head into quarters so the brine can reach every leaf
FAO's flow chart cuts each head into four so the brine reaches every leaf. Output: cabbage halves or quarters.
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
Green laver (parae), a winter seaweed of the tidal flats, is washed well and mixed with radish strips and seasoning. It is listed in one historical cookbook in a survey of kimchi recipes.
The main ingredient is a green seaweed rather than a vegetable. Parae is more often eaten as parae muchim, a fresh dish with salted radish, than as kimchi.
Every number is labelled with how it is known. How this atlas is made
Found in 1 cookbook in a survey of 61 Korean cookbooks (Lee and Lee 1990).
