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Vegetables from Korea
Yuja chimchae is a water kimchi scented with yuja (Citrus junos) peel. A 1990 survey of kimchi in old Korean cookbooks is said to list it, but the survey's text could not be read, and no source we read gives its ingredients or numbers.
A short entry: the sources we found record only what is said here about Yuja chimchae itself. Its own sources do not record how it is made, so the steps and scenes below are those of Dongchimi (winter water radish kimchi), the closest documented vegetables ferment, shown as a guide to the method, not as a record of Yuja chimchae.
| yuja (Citrus junos) peel |
Total time across the steps of Dongchimi (winter water radish kimchi): 2 days – 46 days
What changes: Whole radishes are trimmed and salted
Radish is the main ingredient; whole green or red chillies, leaf mustard, garlic, ginger and leeks may go in too [wp-dongchimi]. Output: salted whole or halved radishes.
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
Yuja chimchae is a water kimchi scented with yuja (Citrus junos) peel. A 1990 survey of kimchi in old Korean cookbooks is said to list it, but the survey's text could not be read, and no source we read gives its ingredients or numbers.
Every number is labelled with how it is known. How this atlas is made
Earlier notes say one cookbook in a 1990 survey of kimchi in old Korean cookbooks records it; this could not be checked against the full text.
