Grain and Vegetable Gardening Guide is available for you to use and try your hand at gardening.

With the "Grain and Vegetable Garden Guide" always at hand, you can start your own garden. Farming may seem easy, but it's always a matter of figuring out when to plant and when to harvest.
I also wonder how to plant them, how much to water them, when to fertilize them, what diseases they can get, and what bugs they attract.
The "Grain and Vegetable Outing Guide" shows you at a glance when to plant, how to grow them, and when and how to harvest and prepare them.


『Grain and Vegetable Outing Guide』 contains 50 types of grains and vegetables grown in our fields.
『Grain and Vegetable Outing Guide』 is not just a book about farming methods.
You can learn about the origins, spread, and history of grains and vegetables, including when and where they were first planted and grown, how they spread widely, and when they were first planted in our country.
You can also learn about how our people farmed in the past, what native crops we have grown since ancient times, what foods we make, and how they are good for our bodies.

napa cabbage

history
Cabbage is the vegetable most eaten by Koreans.
Turnips grown in Yangzhou, a northern region of China, and bok choy grown in southern China naturally mixed together in Yangzhou, a northern region of China, to form cabbage.
At that time, cabbage was not as filling as it is now.
After that, as this cabbage was continuously planted and cultivated, its appearance gradually changed, and in the 16th century, a cabbage with a half-full interior was created, and in the 18th century, a cabbage with a full interior was created.
In the 『Je Min Yo Sul』 published in China in the 6th century, it was said, “The method for growing cabbage and radish is the same as that for growing water radish.”
It is said that cabbage was already planted in the south during the Southern and Northern Dynasties period in the 5th to 6th centuries, and was also grown in the northern region during the 7th to 10th centuries.
In China, it was called 'Sung(?)' meaning that it does not wither even in winter and is green like a pine tree.
Also, because the cabbage stems were white, it was called 'baichae (白菜)', and it is said that this word was changed to 'baechu (白菜)'.
Looking at Chinese records, it seems to have been cultivated in Korea since the Three Kingdoms period, but it does not appear in books or records, and the name 'Sung', meaning cabbage, first appears in 'Hyangyak Gugeupbang', published during the Goryeo Dynasty around the 13th century.


Growing and Harvesting
Cabbage is planted and eaten in the spring and also in the fall.
Koreans always make kimchi in the winter, so they plant the most cabbage in autumn.
It grows well in cool weather, so the seeds are sown in summer and pulled out in late fall or early winter during the kimchi-making season.
Harvest when the seedlings are about 80% full.
In spring and summer, the seeds are sown and harvested 30 to 40 days later.
It grows best at 18-21 degrees Celsius.
If it falls below 10 degrees, it grows slowly, and if it falls below 5 degrees, it does not grow.
Also, if the temperature rises above 23 degrees, it grows slowly and becomes more susceptible to disease.


Galmuri
Cabbage contains a lot of water, so it will rot if left alone.
If you wrap it in newspaper and store it in a cool, well-ventilated place, it will last for one or two months.
If you dig a hole in the ground where water does not collect and bury it with three or four layers of straw or newspaper, you can eat fresh cabbage even in the winter.
When burying in the ground, do not remove the outer leaves and roots.
If you leave the cabbage as is without pulling it out, it will survive the winter withered, and around April, flower stalks will rise, yellow flowers will bloom, and the pods will wither.
At this time, the seeds are received.


pests and diseases
Cabbage has soft leaves, so leaf beetles, grasshoppers, cabbage white butterfly larvae, slugs, cabbage budworms, aphids, and flea beetles eat the leaves and suck the juices.
If you plant cabbage in one field for several years, more insects will swarm you.
Cabbage plants are also prone to soft rot, which causes the soil underneath the cabbage to rot, downy mildew, which causes dark brown spots on the leaves, and root rot.


Varieties
In the old days, cabbage was a cabbage with unopened leaves and no filling inside.
Until the mid-Joseon Dynasty, there was no cabbage with a filling inside.
Cabbage that is full is called 'Kyeolgu cabbage', and cabbage that is not full is called 'Bigyeolgu cabbage'.
Before foreign varieties were introduced, there were only Gaeseong cabbage and Seoul cabbage.
The name of the variety 'Gaeseong Cabbage' first appeared in 1906, and it is said that it became Seoul Cabbage when Gaeseong Cabbage was grown in Seoul.
Both Gaeseong cabbage and Seoul cabbage are cabbages that do not have a lot of filling.
Other native cabbages include Ulsan cabbage, Uiseong cabbage, and Jeju Eotgal-i cabbage.
Starting around 1900, cabbages with a filling inside were introduced from Japan and China.
Cabbage is also grown and eaten twice a year: spring cabbage and fall cabbage.
In warm southern regions, there are also Chinese cabbages and spring onions that are planted in late fall or early winter and eaten in early spring.


old books
In 『Augmented Forest Economy』(1766), it is said, “It is good to plant in fertile and moist soil.
If you sow the seeds in early February of the lunar calendar, you can eat them in mid-March of the lunar calendar.
If you sow the seeds in early May of the lunar calendar, you can eat them in mid-June of the lunar calendar.
After sowing the seeds, cover them with compost and water them frequently.
If you want to plant in the fall, it is better to plant after Chuseok.”
He also said, “If you squeeze oil from the seeds and apply it to your hair, your hair will grow, and if you apply it to your sword, it will not rust.”


Use
Cabbage is almost always used to make kimchi.
Cabbage leaves can be used to make soup, pancakes, or as wraps.
Cabbage leaves are dried to make shiraegi.
Cabbage roots are crunchy and sweet when peeled and eaten.


Cabbage is an alkaline food and is rich in vitamin C and calcium.
It helps digestion and is also good for constipation, which is when the stool hardens and does not come out.
It also helps cure hemorrhoids and prevent colon cancer.
Cabbage has a cool aura.
People who have a cold body, poor digestion, and frequent watery stools should not eat raw fish.
At times like these, adding spicy and warm seasonings such as ginger, garlic, chili pepper, and green onion can help to soften the cold nature of the cabbage.


『Donguibogam』 states, “Its nature is neither cold nor oppressive (some say it is cool).
It tastes sweet and is non-toxic (some say it is slightly poisonous).
It helps food to be digested well, lowers energy, and promotes good circulation between the intestines and stomach.
It also removes the heat in the chest.
It relieves the thirst that occurs after drinking alcohol.
Among vegetables, cabbage is the most eaten.
However, if you eat too much, you will get a cold, so you should relieve it with ginger.”

--- From the text