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Vegetables from Ganghwa Island
Sunmu kimchi is sliced Korean turnip tossed with spring onion, garlic and fish sauce, usually banjdaengi (sardine) jeot on Ganghwa, and left to ripen. Because the turnip holds less water than radish, it is often seasoned straight away without a separate salting.
| Ganghwa turnip, cut in wide thin slices | Tough leaves are trimmed off, or only the tender inner stalks are kept[nfm-sunmu] |
| Spring onion and garlic | [nfm-sunmu] |
| Banjdaengi-jeot (salted sardine) liquid | Salted yellow croaker, shrimp jeot or sand-lance sauce can stand in; Gimpo cooks add green chilli[nfm-sunmu] |
Total time across the recorded steps: 31 days – 41 days
What changes: The turnip is trimmed and cut into wide, thin slices
Output: wide, thin turnip slices.
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
Sunmu kimchi is sliced Korean turnip tossed with spring onion, garlic and fish sauce, usually banjdaengi (sardine) jeot on Ganghwa, and left to ripen. Because the turnip holds less water than radish, it is often seasoned straight away without a separate salting. Made in 4 steps over 31 days – 41 days. The longest step, ripen cold, takes 30–40 days (Kim M.-R. (김미리) 2000) and runs at 0 °C (Kim M.-R. (김미리) 2000). Lactic acid bacteria, which rise sharply after day 15 at 0 °C and stay high from day 30 to about day 45 does most of the fermenting.
| Main step | 30–40 daysMeasured[kim2000] | Ripen cold |
|---|---|---|
| Temperature | 0 °CReported[kim2000] | Ripen cold |
Unlike radish kimchi, sunmu kimchi is usually not salted first, because the turnip is drier, and on Ganghwa it is seasoned with sardine jeot. It ripens slowly; at 0 °C it took 30 to 40 days to reach its target acidity.
Kimchi is usually made without any heat step, and its acidity does not make it risk-free. In a Canadian outbreak investigation a kimchi at pH 4.1 held Shiga-toxin-producing Escherichia coli O157, and the authors cite earlier outbreaks from kimchi in South Korea and Japan [smith2023]. This is general kimchi evidence, not a finding about sunmu kimchi.
Every number is labelled with how it is known. How this atlas is made
The Folk Encyclopedia estimates from Goryeo texts of the 13th century, such as the Hyangyak Gugeupbang (1236), that turnip has been grown in Korea for at least a thousand years. The purple Ganghwa turnip is a cross between the native white turnip and a European purple turnip brought in 1893 by the British naval instructor W. H. Callwell.
