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Vegetables from Gyeongsang, Korea
A rare kimchi of burdock root. Korean Wikipedia lists it among Gyeongsang's regional kimchi, and a review of old cookbooks found it in only two. No source read describes how it is made, so the single step below is only a placeholder.
A short entry: the sources we found record only what is said here about Ueong kimchi itself. Its own sources do not record how it is made, so the steps and scenes below are those of Kkakdugi (cubed radish kimchi), the closest documented vegetables ferment, shown as a guide to the method, not as a record of Ueong kimchi.
| Burdock root | [KoWiki] |
Total time across the steps of Kkakdugi (cubed radish kimchi): 50 days – 53 days
What changes: Korean radish is cut into cubes
Smaller cubes soured faster in the first 5 days. Output: radish cubes.
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
A rare kimchi of burdock root. Korean Wikipedia lists it among Gyeongsang's regional kimchi, and a review of old cookbooks found it in only two. No source read describes how it is made, so the single step below is only a placeholder.
Ueong kimchi is made from burdock, a woody root, where most kimchi use leafy greens or radish.
Every number is labelled with how it is known. How this atlas is made
Found in 2 cookbooks [LL1990]; on Korean Wikipedia's Gyeongsang regional list [KoWiki].
