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Vegetables from Korea
Temple kimchi is made without meat or seafood and without the five pungent plants that temple food forbids, such as garlic and green onion. Temples season it with soy sauce or doenjang instead of salted fish and use liquorice instead of sugar, and each region has its own kinds.
| Cabbage (baechu)5 heads | Cut in halves or quarters. Amounts here are from one temple-food teacher's cabbage recipe[hyunbul2004] |
| Radish, shredded2 roots | [hyunbul2004] |
| Coarse salt8 cups | Sprinkled between the cabbage stems[hyunbul2004] |
| Chilli powder4 cups | Soaked in the rice paste before it is rubbed into the radish[hyunbul2004] |
| Glutinous rice paste1 cup | [hyunbul2004] |
| Sugar1/2 teaspoon | The same recipe also adds ginger, with no amount given[hyunbul2004] |
| Seasonal vegetables from around the temple, such as cabbage, radish, yeolmu or wild greens | [nfm-temple] |
| Soy sauce or doenjang, in place of salted fish (jeotgal) | [ryu1996] |
| Liquorice (gamcho), as the sweetener | Several temple kimchi recipes sweeten with liquorice water in place of sugar[ryu1996][bulgyo2005] |
| No meat, seafood or the five pungent plants | Garlic, green onion, chives, wild rocambole and asafoetida are left out[nfm-temple][lee2019] |
Total time across the recorded steps: 24 h – 3 days
What changes: Cabbage halves are salted, with coarse salt sprinkled in layers between the stems
In the recipe, the cabbage is cut in halves or quarters and coarse salt is sprinkled in layers between the stems (Hyunbul 2004).
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
Temple kimchi is made without meat or seafood and without the five pungent plants that temple food forbids, such as garlic and green onion. Temples season it with soy sauce or doenjang instead of salted fish and use liquorice instead of sugar, and each region has its own kinds. Made in 4 steps over 24 h – 3 days. The longest step, pack and ferment, takes 24 h – 3 days (Im N 2005).
| Main step | 24 h – 3 daysReported[bulgyo2005] | Pack and ferment |
|---|---|---|
| Acidity | pH 5.1–6Measured[lee2019] | Pack and ferment |
Temple kimchi leaves out jeotgal, garlic and green onion and uses soy sauce, doenjang and liquorice instead. Its bacterial community differs from ordinary kimchi, most clearly early in fermentation.
For kimchi in general, a review says salting and chilli powder hold back putrefactive and disease-causing bacteria, and the lactic acid the bacteria make lowers the pH to 4.0–4.2, which most other microbes cannot tolerate (Surya 2022).
Every number is labelled with how it is known. How this atlas is made
About 50 kinds of temple kimchi are passed on by word of mouth; a 1996 survey found about 20 still made (24 in its English abstract). Temple food bans meat, alcohol and the five pungent plants, which the Shurangama Sutra says stir lust when cooked and anger when raw.
