조선시대 중기 조리서에 나타난 채소 저장법에 대한 고찰

A Study on the Preservation Methods for Vegetables in the mid-Joseon Dynasty as Shown in Jeungbosallimgyeongje (增補山林經濟)

In an effort to compare and analyze the preservation methods for vegetables during the Joseon Dynasty, a study on Jeungbosallimgyeongje, which documents a detailed description of such methods, was conducted followed by a comparison research with Eumsikdimibang, Sallimgyeongje, and Gyuhapchongseo, which were all written before and after Jeungbosallimgyeongje was drafted. The results are as follows: 1. There are 21 types of vegetable preservation methods listed in Jeungbosallimgyeongje, and for the purpose of this study, these methods were categorized in accordance with vegetable types such as fruit-bearing vegetables, leafy vegetables, root vegetables and so forth. 2. In case of the preservation method for fruit-bearing vegetables such as eggplants and cucumbers, they were piled in layers with dry ashes inside a pot and buried into the ground. In addition, white gourds and pumpkins could be stored until the spring when kept in warm places to maintain temperature. 3. Preservation methods for general leafy vegetables are also documented to Eumsikdimibang and Jeungbosallimgyeongje. They were flattened and stored in a hole in the ground. 4. Root vegetables such as radish, turnip and taro were mostly stored in a pit. 5. There were cases where vegetable roots were planted in a pit and their new buds were eaten. It is recorded that the buds from these vegetable roots were tender and tasteful. 6. Another preservation method was drying vegetables. Rapeseed, young garlic stem, lettuce stem, bamboo shoot, pine mushroom, royal fern, and bracken mostly employed the drying preservation method.