The fragrant rapeseed flowers that we see at the end of winter,
The spring breeze blows through the dandelion,
Cabbage flower stalks that remind me of my mother,
Dengue nut, which grows only in Jeju…

The taste is enhanced with seasonal ingredients gifted from Jeju's mountains, fields, and sea.
Jeju Kimchi Recipe 42

Park Mi-hee, CEO of Domisol Foods, which has the highest sales and repeat purchase rate in the home shopping kimchi category and won the grand prize at the Korea Kimchi Competition, introduces Jeju kimchi, a blend of hometown flavors and traditional tastes.
The author, who was born in Heuksando and raised in Jeju Island, has included traditional Jeju kimchi and newly developed kimchi using ingredients from his memories in “Jeju Kimchi.”
From radish and cabbage to rapeseed flowers and persimmons, hairtail and clams, these 42 types of kimchi are made with ingredients from Jeju's fields, mountains, and seas, and are a unique dish that fully embodies the island's natural environment. The recipes are simple, so anyone can make them easily.
It also explains how to select good ingredients, additional explanations for unfamiliar ingredients, the seasonings and salted seafood that go well with each kimchi, and secrets to making kimchi taste good, so that even beginners can gain a comprehensive understanding of kimchi.

Among all salted seafood, anchovy sauce is known to have the highest content of amino acids that provide the savory flavor that Koreans love.
The reason why kimchi from Jeolla-do, Gyeongsang-do, and the southern coastal region, which use a lot of anchovy sauce, has a deep flavor is because they have been making kimchi with a lot of anchovy sauce.
However, if it is not fully matured, it may have a fishy smell, which may be uncomfortable for those who are not used to that smell.
Therefore, when making salted anchovies, you must use anchovies whose flesh is completely broken down and well-aged.
Both raw and fish sauces can be used, and the fish sauce should be fully aged, clear and golden in color, and have a unique flavor.
In Jeju Island, it is called Meljeot, and the main production area is the southern coastal area including Chuja Island, Gijang, and Gomso.
---From "Preparing Materials"

Ppaedegi or ppaettegi refers to raw sweet potatoes that are thinly sliced ​​into round or oval shapes and dried in the sun until hard.
It was eaten as a snack and also used as an ingredient in alcohol.
In Jeju Island, sweet potatoes are called gamjeo. Along with buckwheat, gamjeo was a representative famine relief crop and was loved as a valuable food source for the people of Jeju Island, which lacked farmland.
---From "Ppaedegi Kimchi"

In Jeju, the flower stalks that grow on cabbage are called dongji.
It can only be eaten when the season changes from winter to spring, but in those days when there was nothing to eat, I went out to the field every day to see if flower stalks had grown on the cabbages, even though I was exposed to the cold wind.
It was because my mother made dongji kimchi only after the flower stalks grew.
Dongji kimchi was eaten when it was fully cooked and had become sour.
If it's more cooked, I'll eat it even if it's fried.
I sometimes think of young mothers.
My mother, who wanted to feed her children something delicious even if it meant frying kimchi when she had nothing.
My mother passed away without ever being able to enjoy such a wonderful world or have such a wonderful meal.
How precious and happy this moment is, how much do people feel and live?
I'm really curious about that.
---From "Dongji Kimchi"

Hallasan Mountain and its numerous peaks, fertile, well-drained black volcanic soil, and clean, fertile seas.
Jeju Island has a different climate and soil environment than the mainland, so it has many unique ingredients.
Among them, Seogwipo, where I lived, had many tangerine orchards, and the sea in front was full of all kinds of delicious things, such as abalone, horned turban shells, five-headed snails, sea snails, and sea cucumbers, so my family had a very happy time.
My mother made various side dishes using seafood, and those are the Jeju kimchi that I remember.
Not only our mothers, but all the mothers and grandmothers of Jeju Island made kimchi with unique shapes and flavors by adding skills to Jeju ingredients to soothe the harshness of rough rice, to relieve the gasping breath of the material, or to entertain guests.

---From "In Conclusion"