Uiseong Garlic

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  • Definition of Uiseong Garlic
    • Uiseong garlic is refined and improved to be suitable for the climate and soil of Uiseong district and is now a natural species of Uiseong and has been cultivated from generation to generation.
  • Uiseong Garlics
    • Uiseong Garlic is the number 1 high quality cool region garlic in the area of production amount. Each clove has 6 to 7 pieces and harvesting time is just after the middle of June. It is highly storable and has a strong flavor and is spicy. As it very juicy, and it won a full mark in the effect of spices and condiments, and it also is the specialty of Uiseong to prevent the sour taste of Kimchi.
    • The history of Uiseong Garlic
      • The cultivation history of Uiseong garlic goes back to the 21st year of Jungjong in Chosun (1526, about 470 years ago). When the Gyeongju Choi family and Gimhae Kim Family moved to Chiseonri (Seonam Village), they started to cultivate garlic.
    • Characteristics of Uiseong Garlic [General Characteristics]
      • The sleeping period is longer than the species imported from foreign countries so that the roots come out after it is planted, however the sprout comes out after the winter ends.
      • The stalk is so solid that it does not break when held upside down. Each clove has 6 to 8 pieces which is fewer than the warm area type.
      • The time for harvesting is the middle and end of the summer solstice.
    • Characteristics of Uiseong Garlic [Key Characteristics]
      • It is a garlic suitable for cold regeions, and the number of cloves is relatively few (6 to 7 pieces), it is solid and has an unlimited storage life.
      • Due to the distinctive climate (the gap between the cold and hot, and the temperature gap between day and night is intense) and soil (the country rock is shale), the available ingredient for garlic is high, and the flavor and medicinal properties of the garlic are excellent.
      • There no difficulty in the repeated cultivation as a rice paddy, and the soil is clean, various germs and damages from insects are extinct so the garlic is clean and the quality is excellent compared to other districts.
      • Uiseong garlic is full of sticky juice, when making the Dadaegi, compared to other districts, so that it suppresses the sour taste with strong sterilization power and enables the combination of the five tastes equally when pickling vegetables into Kimchi, it is distinguished from the garlics from other provinces due to the distinctly different flavor.
      • As an outer characteristic, the knot of the limb is high, and there is no snag clove and the clove is regular compared to the products from other provinces.
      • The stalk comes is above 95% and it has a character of complete bolting, and the stalk is solid so that it does not break when held upside down.
      • The outer peel is nearly beige in color, however the inner peel surrounding the cloves is light brown.
    • Why is Uiseong Garlic so good?
      • It is an original species and is less than 3.5% of the domestic gross production. Since it is cultivated in a special climate with extreme temperature differences between day and night and in the special soil of Hyeolam, it has a distinct flavor. It is very juicy and has strong sterilization pproperties. Kimchi that contains the juice of this garlic does not spoil easily even when small amounts are used. It has 5 good tastes including hot and sweet. It is very clean and hygienic since it is cultured in a rice field. Most of the cloves have 6 to 8 pieces and it can be stored for longer than the garlic from other areas.

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Uiseong garlic