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Godeulppagi Kimchi



Godeulppagi Kimchi is Kimchi made with "godeulppaegi" "lettuce." It is made in the Gyeongsang and Jeolla regions of Krorea.

The godeulppaegi plant is a biannual (living for 2 years) member of the chrysanthemum family.

Its leaves have a bitter taste, so in making the kimchi they are soaked first in salted water for 7 to 10 days to leech some of this bitterness out. During this time, the leaves will ferment a bit, then they are rinsed and drained, and used in the kimchi recipe.

A somewhat typical recipe for this kimchi might be liquid from boiled salt-fermented anchovies, green onion, garlic, ginger, red pepper powder, sugar, whole sesame seeds, and water chestnuts. All is mixed together with the prepared godeulppaegi, pressed down in an earthenware crock, covered, then let ferment.



Language Notes

The scientific name of Godeulppagi is "Youngia sonchifolia."

See also:

Pickles

Aceto Dolce; Alum; Branston Pickle and Sardine Sandwiches Recipe; Branston Pickle; Bread and Butter Pickles; Caperberries; Capers; Chow-Chow; Cocktail Onions; Cornichons; Deep-Fried Pickles; Dill Pickles; Gardiniera; Godeulppagi Kimchi; Hot-Pickled Mustard Root; Japanese Pickles; Kimchi; Lime (Chemical); Pickle Chips; Pickle Juice; Pickled Eggs; Pickled Onions; Pickled Walnuts; Pickles; Pickling Cucumbers; Pickling Lime; Pickling; Preserved Lemons; Preserved Mustard Greens; Sauerkraut; Yum Yum Pickles

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Citation

Oulton, Randal. "Godeulppagi Kimchi." CooksInfo.com. Published 27 September 2010; revised 27 September 2010. Web. Accessed 12/17/2017. <http://www.cooksinfo.com/godeulppagi-kimchi>.

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