KO.03.0001
Baechu-kimchi: Brine Soaking Method (sogeum-mul jeol-igi)
The secondary method — soaking in brine rather than dry-salting — is used when time, uniformity, or …
Widely practiced across K
KO.03.0002
Baechu-kimchi: Cabbage Selection and Halving (baechu sonjil)
The quality of a finished kimchi is set before a single grain of salt touches the leaf. Korean napa …
Korean peninsula, documen
KO.03.0003
Baechu-kimchi: Packing and Fermentation Initiation (damgeuki)
The act of rubbing the yangnyeom into every leaf is done wearing gloves to protect hands from capsai…
The kimjang packing techn
KO.03.0004
Baechu-kimchi: Primary Dry Salting (jeol-igi 1 stage)
The first salt application extracts free moisture from the cabbage through osmosis while beginning t…
Traditional Korean preser
KO.03.0005
Baechu-kimchi: Yangnyeom Paste Assembly (yangnyeom mandeugi)
The yangnyeom — the seasoning paste that transforms salted cabbage into kimchi — is a precise balanc…
Yangnyeom has evolved sin
KO.03.0006
Dongchimi: Winter Water Kimchi
Dongchimi — literally 'winter water kimchi' — is the ancestral form of kimchi, predating the introdu…
Dongchimi is documented i
KO.03.0007
Kkakdugi: Radish Cube Kimchi
Kkakdugi is made from Korean radish (mu, Raphanus sativus var. longipinnatus) — rounder and denser t…
Kkakdugi has royal court
KO.03.0008
Oi-sobagi: Stuffed Cucumber Kimchi
Oi-sobagi is summer kimchi — bright, fresh, and designed to be eaten within 3-5 days rather than age…
Oi-sobagi is a warm-seaso