Description
Process of making and storing kimchi
Technical
Gimjang (Korean: 김장), also spelled kimjang, is the traditional process of preparation and preservation of kimchi, the spicy Korean fermented vegetable dish, in the wintertime. During the summer months, kimchi is made fresh, from seasonal vegetables. For one month, starting from the tenth month of the year, people prepare large quantities of kimchi that will last throughout the winter.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
pungentfermentedgarlickyspicyumami-rich
Wine Analogy
Like natural wine fermentation with complex microbial activity
Coffee Analogy
Similar to anaerobic fermentation processing in coffee
Perfume Analogy
Earthy-sulfuric notes akin to some oud fragrances
Culinary Applications
Baechu KimchiKoreaPrimary preservation method for napa cabbage
KkakdugiKoreaCubed radish fermentation using same principles
Oi SobagiKoreaStuffed cucumber variation of gimjang
Dietary
VeganVegetarianGluten-Freegarlicshellfish (in some variations)
Molecular Pairing
Key Compounds Produced
Lactic acidAcetic acidEthanolCarbon dioxideWater