Oiji
Fermented cucumber - East Asia, Korea. Region and substrate as published. No source consulted here states its fermentation parameters.
Parameters
None of the sources this site reads states a salt percentage, a temperature, a duration or a terminal pH for Oiji. That is a gap in the published record rather than a gap in this page, and it is not filled in from anywhere else.
Character
Described in the literature as fermented cucumber.
Organisms
As named by the sources, under the names those sources used. Where a name has since been reassigned, the organism page says so and gives the current one.
The published record
| Source | What it says |
|---|---|
| FAO Bulletin 134 Table 2.1 | Listed as fermented in brine of the East Asia. Taken by the bulletin from G. Campbell-Platt (1987). |
| FAO Bulletin 134 6.2.8 | A variety of brine pickled cucumber products are made around the world. |
| Tamang, J.P., Watanabe, K. and Holzapfel, W.H. | Microorganisms isolated from some common and uncommon fermented vegetable products of the world. |
Same substrate
- Asinan
- Brined cucumber pickles
- Dry-salted cucumber pickle
- Fermented cucumbers
- Fermented dill pickles (USDA home method)
- Jiang-gua
- Khalpi
- Pao cai
Same region
- Bossam-kimchi
- Cha-ts'ai
- Chonggak-kimchi
- Dan moogi
- Dongchimi
- Hiroshimana
- Jangagee
- Kachdoo kigactuki
- Kaktugi
- Kimchi
- Mootsanji
- Muchung-kimchi
- Nara senkei
- Narazuke
- Nozawana
- Nukamiso-zuke
- Oigee
- Oiso baegi
- Omizuke
- Pow tsai
- Red in snow
- Seokbakji
- Shiozuke
- Szechwan cabbage
- Tai-tan tsoi
- Takana
- Takuan
- Tongbaechu-kimchi
- Tongkimchi
- Totkal kimchi
- Tsa Tzai
- Tsu
- Umeboshi
- Wasabi-zuke
- Yen tsai
- Baechu-kimchi
- Baek-kimchi
- Dubu-kimchi
- Jangajji
- Nabak-kimchi
Fields on this page come from Literature FAO 134. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.