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Vegetables from Korea
Saenggang kimchi is a kimchi with ginger (saenggang) as its main ingredient. 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 Saenggang kimchi itself. Its own sources do not record how it is made, so the steps and scenes below are those of Gat kimchi (leaf mustard kimchi), the closest documented vegetables ferment, shown as a guide to the method, not as a record of Saenggang kimchi.
| ginger |
Total time across the steps of Gat kimchi (leaf mustard kimchi): 6.2 days – 3.2 months
What changes: Brine wilts the mustard 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
Saenggang kimchi is a kimchi with ginger (saenggang) as its main ingredient. It is listed in one historical cookbook in a survey of kimchi recipes.
Ginger, usually a minor seasoning in kimchi, is here the main ingredient.
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).
