Table 2 Contribution of popular kimchi ingredients in terms of colors and tastes derived from the philosophy of the five elements
From: Exploring the philosophical values of kimchi and kimjang culture
| Â | Element/color | |||||
|---|---|---|---|---|---|---|
Wood | Fire | Water | Earth | Metal | ||
Green | Red | Black | Yellow | White | ||
Element/taste | Â | Â | Â | Â | Â | Â |
Wood | Sour | Fermented cabbage | Â | Â | Â | Fermented cabbage |
Fire | Bitter | Scallion, watercress, crown daisy, mustard leaves | Â | Â | Â | Cabbage, radish |
Water | Salty | Â | Fermented seafood (jeotgal) | Soybean sauce, fish sauce, pickled anchovy | Dried squid, yellow corvina | Salt, flour/starch (thickening agent), white sesame seeds |
Earth | Sweet | Â | Carrot, jujube | Black sesame seeds | Carrot, ginkgo nut | Cabbage, radish, sugar, pear, apple, pine nut |
Metal | Spicy | Scallion or green onion | Red chili powder (gochugaru) | Â | Â | Â |