제주도Jeju
An island that barely freezes, so little needs storing. Made small, eaten soon.
- Seasoning
- Its own thing
- Known for
- 동지김치
- Provinces
- Jeju
Why is Jeju kimchi made in small batches?
Jeju barely freezes, which removes the original reason for making kimchi in bulk. Batches are small and eaten soon rather than buried for the winter.
What kimchi is unique to Jeju?
The island grows its own vocabulary instead — dongji kimchi, made from the rapeseed shoots that come up in spring, is the one to look for.