Korea

214 ferments from Korea, with how each is made.

214 entries listed here, page 1 of 2.

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Ferment	Kind	Main step	Temperature	Salt	pH
Aekjeot	Sauces and condiments	12 months – 2 years	15–25 °C	20–30 %	5.5–6.1
Baechu kimchi (napa cabbage kimchi)	Vegetables	10 days	up to 5 °C	8–15 % → 2 %	4.2–4.4
Baek kimchi (white kimchi)	Vegetables	12–50 days	15 °C	0.5–3 %	6.2 → 3.51
Bineul kimchi (fish-scale-cut radish kimchi)	Vegetables
Bossam kimchi (wrapped kimchi)	Vegetables
Bottarga	Fish and seafood	5–7 days	20 °C
Buchu kimchi (garlic-chive kimchi)	Vegetables	8–10 days	10–20 °C		4.2–4.3
Chae kimchi (julienne kimchi)	Vegetables
Chamge jeot	Fish and seafood	15 days – 5 months
Changnan-jeot	Fish and seafood	3 months	15 °C	3 %
Cheonggukjang	Soy and legumes	24 h – 3 days	25–45 °C	2–9.4 %	6.4–7.1
Chonggak kimchi (ponytail radish kimchi)	Vegetables	3 days	25 °C	10 %	4–6.4
Dambukjang (quick hot-fermented jang)	Sauces and condiments	3–10 days
Day-named and sajeolcho vinegars (병정초 丙丁醋, 사절초 四節醋)	Vinegar
Dipori jeot	Fish and seafood	at least 6 months		20–30 %
Dolnamul kimchi (stonecrop water kimchi)	Vegetables	24 h
Doncha / cheongtaejeon (Jangheung coin-shaped post-fermented tea)	Tea leaf	6 months – 20 years
Dongchimi (winter water radish kimchi)	Vegetables	2–46 days	4–25 °C	2–5.1 %	3.6–4
Dongdongju (bueuiju, floating-ant wine)	Alcoholic drinks	5–7 days
Dwemi jeot	Fish and seafood	12 months			6.4
East Asian fruit wines (bayberry, mulberry, goji and plum)	Alcoholic drinks	6–15 days	17–20 °C		4.9 → 3.49
Gaji kimchi (stuffed eggplant kimchi) and dongga kimchi	Vegetables	24 h – 2 days
Galchi saekki jeot	Fish and seafood	2–3 months	15 °C
Galchi-sokjeot	Fish and seafood	30 days	10 °C	25 %	5.7–6
Gat kimchi (leaf mustard kimchi)	Vegetables	6 days – 3.2 months	4–20 °C	10 %	4.6–4.8
Gejang (ganjang-gejang)	Fish and seafood	2–4 days
Geuujeot	Fish and seafood	2 months	10 °C	13–25 %	5.9–6
Gochu kimchi (green-chilli kimchi)	Vegetables	7 days
Gochujang (fermented chili paste)	Sauces and condiments	12 months – 2 years		8.2 %	3.6–5
Godeulppaegi kimchi	Vegetables	7 days – 6 months	4–5 °C	5 %	4.4 → 4.2
Gul kimchi (oyster kimchi) and gul seokbakji	Vegetables
Gulbi	Fish and seafood	3–25 days		20–30 %
Gwaha-ju ("summer-passing wine")	Alcoholic drinks	12 days			4–4.1
Gwangcheon togul saeujeot (cave-aged salted shrimp)	Fish and seafood	2.3 months	13–17 °C	25 %	6.4 → 6.73
Gyeongju Gyodong beopju	Alcoholic drinks	2 months
Haemul kimchi (seafood kimchi)	Vegetables	14–21 days	5 °C		4.2–4.4
Hansan sogokju	Alcoholic drinks	2–3.3 months			3.5–3.7
Hansik doenjang and hansik ganjang — made together from meju in brine	Soy and legumes	5.9–12 months		17–18 %	4.7–6.8
Hard kombucha	Alcoholic drinks	21 days	23 °C		2.6–2.7
Hobakji (pumpkin kimchi of Hwanghae and Chungcheong)	Vegetables	5–6 days
Hongeo (fermented skate)	Fish and seafood	10–30 days	4–20 °C
Hwangseogeojeot	Fish and seafood	3 months – 2 years	10 °C	20–25 %	5.8
Ihwaju (pear-blossom wine)	Alcoholic drinks	7–21 days	15–20 °C
Jangajji (vegetables aged in soy sauce, doenjang or gochujang)	Vegetables	30 days – 2 months	15 °C	6–12 %	4–5.4
Jangkimchi (soy-sauce water kimchi)	Vegetables	24 h – 3 days	1–20 °C
Jari-jeot	Fish and seafood	2 months		20 %	6.1–6.7
Jeonbok kimchi (abalone kimchi)	Vegetables	35 days	4 °C		4.3–4.3
Jeongeori jeot	Fish and seafood	2–2.6 months	26–32 °C	8–20 %	6
Jeotgal (Korean salted fermented seafood)	Fish and seafood	at least 6 months	10 °C	20–30 %	5.7–6
Jeungpyeon (makgeolli-leavened rice cake)	Cereals and bread	4 days			4.1–4.8
Jeupjang / jipjang (vegetable jang fermented in horse manure or compost)	Sauces and condiments	7–14 days
Jogijeot (salted yellow croaker)	Fish and seafood	at least 3 months		20 %
Joseon grain and honey vinegars	Vinegar	40 days
Kimjang jar burial (winter kimchi storage)	Vegetables	14 days – 2.8 months	-2.5–-1 °C		4.4
Kkaennip kimchi (perilla-leaf kimchi)	Vegetables	24 h – 10 days
Kkakdugi (cubed radish kimchi)	Vegetables	50 days	4 °C	10 %	3.9–4.4
Kongnip kimchi (soybean-leaf kimchi)	Vegetables	31 days	5 °C	1.5–4.5 %
Korean hansik ganjang by age (haet-, jung-, jin-ganjang)	Sauces and condiments	6 months – 15 years		20 %	4.5–6.4
Korean yangjo ganjang (brewed, factory)	Sauces and condiments	6 months			4.5–5.5
Maesil-cheong (green plum sugar ferment)	Fruit	at least 9 months
Makgeolli (takju, nongju)	Alcoholic drinks	7 days	25 °C		3.6–4.4
Makgeolli vinegar (makgeolli-sikcho) and Korean rice vinegars	Vinegar	17–20 days	30 °C		4.3–4.4 → 3.2
Makjang (Gangwon soybean paste)	Sauces and condiments	3 months	13.9–35 °C	12 %	4.4–5.7
Meju (fermented soybean brick)	Starters and koji	2 months		27.5 %	6.9
Meonggejeot	Fish and seafood	45–50 days	4–6 °C	5–20 %
Minor-ingredient kimchi of the Korean dictionary list	Vegetables	3 days			5.7–6.3
Moju (Jeonju spiced makgeolli)	Alcoholic drinks	30–40 min			4.3
Mugeunji (long-aged kimchi)	Vegetables	11 months – 3 years	5 °C	2.2 %	3.7–4.2
Mul kimchi (water kimchi, generic) and its minor historical forms	Vegetables	10 days	4–25 °C	1.3–1.7 %
Mumallaengi kimchi (dried-radish kimchi)	Vegetables	28–35 days	20 °C
Munbaeju	Alcoholic drinks	14 days
Myeolchi-jeot	Fish and seafood	up to 2 years	10 °C	20–25 %	6
Myeongnan-jeot	Fish and seafood	15 days	10 °C	8 %
Myeongtae-sikhae and Bugeo-sikhae	Fish and seafood	10 days	20 °C	0.8 %	3.8–4.4
Nabak kimchi	Vegetables	6–24 days	4 °C	1.3–1.7 %	4.2–4.5
Nabok kimchi of the Jeungbo sallim gyeongje (radish with stems and spices)	Vegetables
Nuruk (wheat nuruk, Korean cake starter)	Starters and koji	30 days	35–45 °C
Oi-sobagi (stuffed cucumber kimchi)	Vegetables	24 h – 8 days	10 °C
Oiji (salt-brined whole cucumbers)	Vegetables	2.5–6 days	25 °C	5–15 %	3.4–5.1
Ojingeo bap sikhae	Fish and seafood	15 days		4 %
Ojingeo-jeot	Fish and seafood	41 days	-1–10 °C	3–5 %	up to 5
Pa kimchi (green-onion kimchi)	Vegetables	5–34 days	10–25 °C	10 %	4.3–5.7
Persimmon vinegar (Korean gamsikcho, Japanese kakisu)	Vinegar	21 days – 25 years	15 °C		3–3.7
Put kimchi (new-season greens kimchi)	Vegetables	4–18 days
Putmaneul geotjeori (green-garlic fresh kimchi)	Vegetables
Saengchi kimchi (pheasant kimchi, historical)	Vegetables
Saeu-jeot	Fish and seafood	2.3–3.5 months		20–32 %	6.7
Sangat kimchi (wild-mustard kimchi ripened on a warm floor)	Vegetables
Seokbakji (mixed-chunk kimchi)	Vegetables	21 days	5 °C		4.2–4.4
Sigeumjang (barley-bran jang, Gyeongsang)	Sauces and condiments	2–3 months			6
Sikhae	Fish and seafood	14 days	10–23 °C	2–10 %	6.3 → 4.5
Sikhye (malt rice drink) and Andong sikhye	Soft drinks	4 days			4.2
Temple kimchi (sachal kimchi)	Vegetables	24 h – 3 days			5.1–6
Tohajeot	Fish and seafood	at least 30 days	3–7 °C	20 %
Traditional soju (e.g. Andong soju)	Alcoholic drinks	10–16 days			up to 4
Yakju / cheongju (clear Korean rice wine)	Alcoholic drinks	12 months	45 °C
Yeolmu kimchi (young radish kimchi)	Vegetables	14–21 days	5 °C		4.3
Bogeo sikhae	Fish and seafood	16 days	4 °C		4.4
Eorigul-jeot	Fish and seafood	3–10 days	4–15 °C	3–5 %
Salt-alum jellyfish (boundary, not microbial)	Other	3–7 days		25–27 %
Agdae jeot	Fish and seafood
Akkamojji jeot	Fish and seafood
Asari jeot	Fish and seafood
Badatge jeot	Fish and seafood
Baekha jeot	Fish and seafood
Baekseju (Korean herbal rice wine)	Alcoholic drinks	3–4 days
Baemjangeo chang jeot	Fish and seafood
Bak kimchi (young bottle-gourd kimchi)	Vegetables
Bakdae jeot	Fish and seafood
Banji jeot	Fish and seafood
Bogeo al jeot	Fish and seafood
Bu saeu jeot	Fish and seafood
Chamssal sikhae	Fish and seafood
Changpo-cho (창포초, 菖蒲醋), sweet-flag vinegar	Vinegar
Cheongge jeot	Fish and seafood
Daegu jeot	Fish and seafood
Daegu sikhae	Fish and seafood
Danmuji (Korean yellow pickled radish)	Vegetables
Deungpiri jeot	Fish and seafood
Dodari sikhae	Fish and seafood
Dolchi jeot	Fish and seafood
Dolgajami sikhae	Fish and seafood
Dolge jeot	Fish and seafood
Donggwa kimchi (wax-gourd kimchi family)	Vegetables
Dongji kimchi (Jeju kimchi)	Vegetables
Eoyuk kimchi (fish-and-beef broth kimchi)	Vegetables
Eumsik dimibang (음식디미방, c. 1670) ferment corpus	Other
Galchi bap sikhae	Fish and seafood
Galge jeot	Fish and seafood
Gamdongjeot kimchi (tiny-shrimp jeot kimchi)	Vegetables
Gamtaeji (Jeolla green-laver kimchi)	Vegetables	24 h – 2 days
Gegukji (crab-brine kimchi)	Vegetables
Godeungeo al jeot	Fish and seafood
Godeungeo jeot	Fish and seafood
Godeungeo saekki jeot	Fish and seafood
Godong sikhae	Fish and seafood
Gogi sikhae	Fish and seafood
Goguma-julgi kimchi (sweet-potato stem kimchi)	Vegetables
Gonori jeot	Fish and seafood
Goori (고리, 古里), wheat-based vinegar starter	Starters and koji
Gosu kimchi (coriander kimchi)	Vegetables
Gyeoja kimchi (mustard kimchi)	Vegetables
Gyuhap chongseo (규합총서, 1809) ferments	Other
Haejeo bang (Imwon gyeongje-ji seafood seokbakji)	Vegetables
Hanchi sikhae	Fish and seafood
Heultteogi sikhae	Fish and seafood
Hodigi jeot	Fish and seafood
Hoettae sikhae	Fish and seafood
Hosugajaemi jeot	Fish and seafood
Hwaran ge jeot	Fish and seafood

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made

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