Tangaek — Decoctions · Vegetables
虀 Baechu Jeolim (배추 절임)
Je (虀) is cabbage dried halfway in the sun, packed into a crock and covered with hot rice water; after three days it turns as sour as vinegar, and the liquid was called jesu (虀水). It sits close to modern kimchi brine and pickled cabbage water.
Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 2
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菘菜, 曬令半乾, 次早取入壜內, 以熱飯飮浸之三日後, 則酸如醋, 謂之虀水.
Sun the cabbage until it is half dry, take it up the next morning into a crock, pour hot rice water over it, and after three days of steeping it turns sour like vinegar; this is called jesu (虀水).
HomiclubTurning sour after three days in rice water is lactic fermentation: lactic acid bacteria already on the cabbage feed on the starch in the water and release acid, the same mechanism by which kimchi brine turns tart.
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入藥, 可吐痰涎.
Used in medicine, it can bring up phlegm and drool.
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和五味, 作湯食, 益脾胃, 解酒麪毒. 《入門》
Seasoned with the five flavors and made into a soup, it benefits the bi and wi (脾胃, spleen and stomach) and resolves the toxicity of drink and noodles. 《Immun (入門)》
Vegetables — more entries
This is a cultural and historical record from a classical text, not a claim about any food’s effects. Nothing here is a health supplement or intended to prevent or treat disease. Consult a medical professional about health concerns. · Text: Korean Medicine Classics DB · Reading: Homiclub