• Food Science and Biotechnology
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• v.16 no.2
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• pp.193-197
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• 2007

In order to investigate the effects of Pichia farinosa SKM -1, Pichia anomala SKM-T, Galactomyces geotrichum SJM-59, and Saccharomyces cerevisiae on extending the shelf life of kkakdugi, 4 kinds of lyophilized yeasts adding kkakdugis were prepared and stored at $4^{\circ}C$ for 30 days. Except S. cerevisiae adding group, 3 kinds of yeast adding groups were maintained their desirable levels (ca. pH 4.2 and 0.6% acidity) during the fermentation. The hardness of yeast adding groups was higher than those of control during the experiments. The number of yeast and the ratio of lactic acid against to total bacteria in P. farinosa SKM-1, P. anomala SKM-T, and G geotrichum SJM-59 adding groups were lower than that of control and/or S. cerevisiae adding group. Based on acidity, kkakdugi made with P. farinosa SKM-1, P. anomala SKM-T, and G geotrichum SJM-59 remained edible about 10 days longer than the control product.

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.197-205
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• 2015

This study was conducted to investigate the bioconversion of ginsenosides as well as anti-inflammatory activities of fresh ginseng Kkakdugi during fermentation. Fresh ginseng Kkakdugi reached proper ripeness, pH 4.30, and acidity 1.69% at $15^{\circ}C$ after 10 days. Lactic acid bacteria grew until reaching $1.10{\times}10^9CFU/mL$ after 20 days of fermentation, and ${\beta}$-glucosidase activity increased from 1.154 to 1.885 units/g. The bioconversion of ginsenosides was confirmed based on increased content of Rg3, an aglycone, from 0.13 to 0.17 mg/g during fermentation through HPLC. Fresh ginseng Kkakdugi did not display cytotoxicity up to the concentrations of $80{\mu}g/mL$, regardless of ripening period. Nitrite production and expression of inflammation-related proteins, iNOS and COX-2, decreased in a dose-dependent manner regardless of ripening period. From these results, fresh ginseng Kkakdugi showed the bioconversion of ginsenosides to aglycone during the lactic acid fermentation as well as an anti-inflammatory effect through the reduction of NO production and iNOS and COX-2 expression.

• Journal of the Korean Society of Food Culture
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• v.27 no.4
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• pp.346-353
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• 2012

This study was designed to investigate foreigner preferences for the sensory characteristics of kimchi with different fermentation periods. After fermentation in a 5 freezer for 1, 7, and 15 days, Red Chinese Cabbage Kimchi, White Chinese Cabbage Kimchi, Kkakdugi, Chonggak Kimchi, Cucumber Kimchi, Green Onion Kimchi, and Mustard Kimchi were served to the respondents. The respondents had resided in Seoul and Kyunggi province for 3 years or less, and were from Asia, Europe, and the Middle East. Most respondents (62.9%) consumed a Korean meal daily, and 45% of all respondents reported eating kimchi 3 or 4 times a week. As a result, it can be said that foreigners residing in Korea preferred to eat kimchi as a side dish. Based on the respondents answers, we were able to determine the relative popularity of the different types of kimchi. They were, from most popular to least popular, Red Chinese Cabbage Kimchi, Kkakdugi Kimchi, Cucumber Kimchi, White Chinese Cabbage Kimchi, Chonggak Kimchi, Green Onion Kimchi, and Mustard Kimchi. Among those fermented for 1 day, Cucumber Kimchi was most preferred for its. When evaluating the overall preference of Kimchi, the best was in the order of Chinese cabbage (red)>Kkakdugi>Cucumber>Chinese cabbage (white)>Chonggak>Green onion>Mustard Kimchi. For 1 day in a fermented period, Cucumber Kimchi had the most preferred taste (5.76), appearance (5.66), odor (5.89), and texture (5.70). However, Cucumber Kimchi was least popular after 15 days of fermentation (p<0.01). The most preferred Kimchi after 15 days of fermentation was Red Chinese Cabbage Kimchi. Among the kimchi fermented for 7 days, White Chinese Cabbage Kimchi was most preferred. While foreigners indicated that they were satisfied with all the types of kimchi fermented for 1 day and 15 days, they were not satisfied with any of the kimchi fermented for 7 days, save for the White Chinese Cabbage Kimchi. Kkakdugi Kimchi had very high satisfaction scores for appearance, but low scores in taste. On the other hand, Chinese Cabbage Kimchi had low scores in odor (5.02-5.29), but high in texture (5.37-5.62) and taste (4.80-5.30), which are not factors sensitive to a change in acidity. These results showed that foreigners were generally satisfied with Kimchi, but became less satisfied as the Kimchi ripened. Most foreigners were not satisfied with the types of Kimchi that had a strong flavor. Chinese Cabbage Kimchi became the least sour after fermentation, and Cucumber Kimchi became most sour after fermentation.

• Human Ecology Research
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• v.59 no.2
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• pp.275-286
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• 2021

In this study, we produced kimchi with cooked Dioscorea batatas yam based on the its outstanding nutritional value, biological activity, and pharmacological action. Sliced kimchi cabbage, processed white radish kimchi (kkakdugi), and whole kimchi cabbage were prepared with 3% Dioscorea batatas, and the physicochemical and bioactivity characteristics were analyzed. In three kinds of Dioscorea batatas. The pH of the kimchi decreased and its acidity increased as the storage period was extended. The period of the maximum total viable cell count of the sliced cabbage and the processed white radish kimchi (kkakdugi) was 14 days, while the period for whole kimchi cabbage was 21 days. The period of maximum lactic acid bacteria count was 14 days for all three kinds. For physiological activities, polyphenol and flavonoid contents and DPPH elimination were highest immediately after production of the kimchi. Also, anthocyanin content increased as the storage period extended. The pH, acidity, total viable cell count, lactic acid bacteria count, and physiological activities were shown to be different according to the type of kimchi and the storage period.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.526-541
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• 2009

This study surveyed the Korean Kimchi preference for Chinese, potential Kimchi improvement for Chinese market adaptation and Kimchi application for Chinese cuisine, with the aim of spreading the recognition of Kimchi throughout the world, especially in China, by giving information and developing local types which could be expected to be suitable for utilization of Chinese food life. The subjects were consisted of 298 Chinese(male 108, female 190) residing in Weihai, Yantai and Qingdao, in Shandong province. The questionnaire form was developed and used for self administered evaluation. The collected data were analyzed by SAS package. Baechu Kimchi was found to be the most well-known Kimchi for Chinese, and Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi were followed in order. Baechu Kimchi(75.9%) was found to be the most favorite Kimchi for Chinese, and Oi Kimchi(59.3%), Kkakdugi(52.8%), Nabak Kimchi(39.3%) and Yoelmu Kimchi(37.7%) were followed in order. The subjects knew about the Korean foods made with Kimchi, such as Kimchi kimbap(74.8%), Kimchi bibimbap(71.5%), Kimchi bokkeumbap(61.7%), Kimchi guk(58.1%) in order. But the experience of consumption for Korean foods made with Kimchi was low compared to the knowledge of the Korean foods made with Kimchi. Chinese's most favorite foods made with Kimchi were Kimchi bossam, Kimchi bibimbap, Kimchi bokkeumbap and Kimchi kimbap, Kimchi bokkeum, Kimchi tteoksanjeok and Kimchi jeon in order. Among the 9 kinds of new Chinese foods made with Kimchi, Kimchi chao zhurou(fried pork with Kimchi), Kimchi chao mian(fried noodle with Kimchi), Kimchi chao youcai xiaren(fried rape and prawn with Kimchi), Kimchi zhuroushuijiao(dumpling with pork and Kimchi), Kimchi gedatang(wheat flakes soup with Kimchi) and Kimchi hundun(dumpling with Kimchi), and Kimchi youbing(panfried flour with Kimchi), Kimchi lamian(handmade knife-cut noodle with Kimchi) and Kimchi tangyuan(tangyuan with Kimchi) were preferred foods by the subjects in order.

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.486-497
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• 2014

"Banchandeungsok" is recipe book written by a woman from a noble family who lived in Cheongju during the late 1900s. The book has 9 among 46 Kimchi recipes. In this study, the literatures from 1700 to 1900s, "Jeungbosanlimkyeongje", "Gyuhapchongseo", "Siuijeonseo", "Buinpilji", "Bogamrok", and "Josenmussangsinsikyorijebeob" were reviewed to examine the significance of "Banchandeungsok" Kimchi in the aspect of food culture. The results are as follows. "Banchandeungsok" Kimchies were considered as typical type of Kimchi of the late Joseon, and the main ingredients include Chinese cabbage, white radish, and cucumber. Salted-fish juice was not used for making Mukimchi, Bachujjanji, Jjanji in "Banchandeungsok", and gallic, ginger, green onion were used as main spice. Therefore, "Banchandeungsok" Kimchies belongs to Damjeo (light salting) type, which is characterized by light and clear flavor of present Cheongju Kimchi. While salted-fish juice was not used for "Banchandeungsok" Kimchies, yellow corbina was used in the most of "Banchandeungsok" Kimchies. Various forms of pepper were used in "Banchandeungsok" Kimchies - green pepper, peper leaf, minced, sliced shredded and powdered red pepper. Two kinds of Kkakdugi were introduced in "Banchandeungsok", which is the first record in the literatures. A typical type of stuffed cucumber pickles and unique type of cucumber Kimchi appeared in "Banchandeungsok".

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.131-142
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• 2009

The principal objective of this study was to investigate regional characteristics in the consumption of home-cooked varieties of kimchi and jangajji. Data obtained from the third Korea National Health and Nutrition Examination Survey III(KNHANES Ⅲ), which was conducted in 2005, were utilized in this study. A total of 7,810 data were included in our statistical analyses, which were conducted using SPSS 14.0. The total number of home-cooked kimchi and jangajji were 22 and 11, respectively, and Korean cabbage kimchi, young radish kimchi, and kkakdugi were the top 3 varieties of kimchi. Leaf jangajji, green pepper jangajji, and garlic jangajji were most frequently consumed. Additionally, the results of this study revealed significant correlations between neighboring areas in the ranking of consumption of kimchi varieties, whereas the jangajji varieties did not evidence results as distinct as were noted with kimchi. Different kimchi and jangajji variety consumption patterns were noted between the Middle West and South areas, coastal and inland areas, and cities and provinces. Spicy kimchi varieties, in particular, were enjoyed more frequently by households in the South than those in the Middle West. Further analysis using PROXSCAL multidimensional scaling demonstrated the proximity between areas in terms of kimchi and jangajji consumption patterns. In conclusion, more effort should be extended to encourage the consumption of home-cooked regional foods.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.262-269
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• 2010

This study investigated the eating preferences and patterns for kimchi by elementary school students in Seoul, Korea. Seven hundred and sixty-six elementary school students in the Seoul area were surveyed during June, 2008, and the results are summarized as follows. The percentage of elementary school students living in a nuclear family was 93.6%. The BMIs of students were 'normal' (81.7%), 'underweight' (9.7%), and 'overweight' (8.6%). Most students (70.2%) liked kimchi. The main reasons cited were 'hot taste' (46.5%) by males and 'texture of chewing' (40.6%) by females. Most students had eaten Baechukimchi (97.8%) and Kkakdugi (96.9%), with Korean lettuce Kimchi (29.7%) marking the lowest experience. Regarding food prepared with Kimchi, most students had eaten Kimchi jjige (99.2%) and Kimchi bokkeumbap (96.9%). Kimchijapchae (27.8), Kimchi pizza (14.8%), Kimchi hamburger (13.3%), and Kimchi spaghetti (9.5%) received low grades.

• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.378-388
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• 2010

This study investigated the preference, intake condition and awareness of Kimchi of 660 elementary students in the Seoul area surveyed during June, 2008. The preference test was performed by using 5-point hedonic scale (1=dislike very much, 5=like very much). The most preferred types of Kimchi were Baechukimchi (4.32), Bossamkimchi (4.08) and Kkakdugi (4,01). The most preferred foods prepared with Kimchi were Kimchi jjige (4.59), Kimchi bokkeumbap (4.47), fried Kimchi (4.35), Kimchi pancake (4,31), Kimchi mandu (4.20) and Kimchi kimbap (4.06). Kimchi pizza (2.88), Kimchi hamburger (2.85) and Kimchi spaghetti (2.81) were not preferred. Most students (62.7%) ate Kimchi at almost every meal. The main reason for eating Kimchi was its delicious taste (50.3%). Concerning intake of Kimchi provided at school lunch, 48.4% of students ate some, 45.9% ate all and 5.8% ate none. Various kinds of Kimchi should be developed for elementary school students to meet their taste.