The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Study on Traditional Kimchi made with Heating

가열하여 담그는 전통 김치

  • Ann, Yong-Geun (Faculty of Food & Nutrition, Chungcheong University) ;
  • Moon, Young-Ja (Faculty of Food Nutrition and Cookery, Woosong College)
  • 안용근 (충청대학 식품영양외식학부) ;
  • 문영자 (우송정보대학 식품영양조리학부)
  • Received : 2015.09.01
  • Accepted : 2015.12.16
  • Published : 2015.12.31
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Abstract

During the Joseon period, kimchi was mostly made by heating the ingredients. Since salt was pricey at the time, in order to save salt and time, people used a method that involved destroying the cell wall by heating the vegetables. However, this method is no longer passed down. Thus, in this paper, we re-discovered how kimchi was made through heating while analyzing the recipes for kimchi during the Joseon period. There were 27 kinds of kimchi made through blanching. To keep the vegetables from becoming soggy, 2 kinds of kimchi were made by putting the ingredients in potassium aluminum sulfate water and 3 kinds were made through blanching the ingredients in limewater. There were 7 kinds of kimchi made by heating in vinegar, 5 kinds by boiling the ingredients, 6 kinds by stir-frying the ingredients, 2 kinds by stir-frying the ingredients with salt, and 3 kinds by steaming the ingredients. In order to eradicate unwanted germs, leaving only Lactobacillus, 25 kinds of kimchi were made by draining the boiled mixture. A total of 17 kinds of kimchi were made by heating the kimchi pot with compost including that of horses. For elders with weak teeth and poor digestion, 7 kinds of kimchi were made after heating, including 3 kinds of sukkkakdugi (cubed radish kimchi made with boiled radish). 3 kinds of chaekimchi (julienned kimchi) and 3 kinds of chaekkakdugi (kimchi with julienned radish) for elders existed as well.

조선시대 김치는 재료를 가열하여 담그는 김치가 많았다. 소금이 비쌌기 때문에 소금과 시간을 절약하기 위하여 채소를 가열하여 세포벽을 파괴하는 방법을 사용한 것이다. 그러나 현재는 맥이 끊겨 있기 때문에 본 논문에서 조선시대 김치 조리서를 분석하여 가열하여 담그는 김치를 밝혔다. 그 결과, 재료를 데쳐서 담그는 김치는 27가지였다. 김치가 무르는 것을 방지하기 위하여 재료를 백반물에 담그는 김치는 2가지, 재료를 석회물에 데쳐서 담그는 김치는 3가지였다. 재료를 식초로 가열하여 담그는 김치는 7가지, 재료를 삶아서 담그는 김치는 5가지, 재료를 볶아서 담그는 김치는 6가지, 재료를 소금에 볶아서 담그는 김치는 2가지, 재료를 쪄서 담그는 김치는 3가지였다. 잡균을 죽이고 유산균만 잘 번식하게 하기 위하여 끓인 담금액을 부어서 담그는 김치는 25가지였다. 말똥이나 두엄으로 김칫독을 가열하여 숙성시키는 김치는 17가지였다. 치아와 소화력이 좋지 않은 노인을 위한 익혀 담그는 김치는 7가지였고, 그 중 3가지가 숙깍두기였다. 노인용 김치인 채김치 3가지와 채깍두기 3가지도 있었다.

Keywords

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