부산ㆍ경남지역의 향토 별미김치 종류와 특징

다국어 초록 (Multilingual Abstract)

This study was conducted to summarize the known kinds and characteristics of traditional special kimchies in Pusan and Kyungnam province. The taste of kimchi varies from region to region within Korea. In the southern part of the country, where the weather is much warmer, more salt is added along with salted anchovy (Myulchi Jeot), and the kimchi is less juicy and richer in flavor. More than 180 different varieties of kimchi are reported in Korea, but there are 30~40 different kinds of kimchi in Pusan and Kyungnam province depending on the main ingredients are known. Puchu kimchi (leek kimchi), Uung kimchi (burdock kimchi), Kongnip kimchi (soybean leaf kimchi), Jeonbok kimchi (abalone kimchi), Pa kimchi (green onion kimchi), and Kkennip kimchi (perilla leaf kimchi) are the typical traditional special kimchi in Pusan and Kyungnam province. Todays, dietary culture has been gradually changed, and diminished the local characteristics. Also, these tendency appears in the taste of the traditional special kimchi. However, it still remains the distinction in the taste, ingredients and the methods of preparation of kimchies in Pusan and Kyungnam province. In this paper, the dispersed informations on the kinds, characteristics, and the preparation method of the special kimchies known in literatures and inherited persons in Pusan and Kyungnam province were tried to put together.

목차 (Table of Contents)

• Abstract
  
• 서론
  
• 부산ㆍ경남지역의 식문화 특징
  
• 부산ㆍ경남지역의 향토 별미김치
  
• 결론
  
• 감사의 글
  
• 문헌