• The monthly packaging world
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• s.84
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• pp.158-161
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• 2000

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.13
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• pp.5293-5298
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• 2014

To investigate the association between salt processed food and gastric cancer, a hospital based case-control study was conducted in a high risk area of China. One hundred and seven newly diagnosed cases with histological confirmation of gastric cancer and 209 controls were recruited. Information on dietary intake was collected with a validated food frequency questionnaire. Unconditional logistic regression was applied to estimate the odds ratios with adjustment for other potential confounders. Comparing the high intake group with never consumption of salt processed foods, salted meat, pickled vegetables and preserved vegetables were significantly associated with increased risk of gastric cancer. Meanwhile, salt taste preference in diet showed a dose-response relationship with gastric cancer. Our results suggest that consumption of salted meat, pickled and preserved vegetables, are positively associated with gastric cancer. Reduction of salt and salt processed food in diets might be one practical measure to preventing gastric cancer.

• Asian Pacific Journal of Cancer Prevention
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• v.13 no.5
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• pp.2069-2079
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• 2012

Background and Objective: A comprehensive overall review of gastric cancer (GC) risk and protective factors is a high priority, so we conducted the present study. Methods: Systematic searches in common medical electronic databases along with reference tracking were conducted to include all kinds of systematic reviews (SRs) about GC risk and protective factors. Two authors independently selected studies, extracted data, and evaluated the methodological qualities and the quality of evidence using R-AMSTAR and GRADE approaches. Results: Beta-carotene below 20 mg/day, fruit, vegetables, non-fermented soy-foods, whole-grain, and dairy product were GC protective factors, while beta-carotene 20 mg/day or above, pickled vegetables, fermented soy-foods, processed meat 30g/d or above, or salty foods, exposure to alcohol or smoking, occupational exposure to Pb, overweight and obesity, helicobacter pylori infection were GC risk factors. So we suggested screening and treating H. pylori infection, limiting the amount of food containing risk factors (processed meat consumption, beta-carotene, pickled vegetables, fermented soy-foods, salty foods, alcohol), stopping smoking, avoiding excessive weight gain, avoidance of Pb, and increasing the quantity of food containing protective components (fresh fruit and vegetables, non-fermented soy-foods, whole-grain, dairy products). Conclusions: The conclusions and recommendations of our study were limited by including SRs with poor methodological bases and low quality of evidence, so that more research applying checklists about assessing the methodological qualities and reporting are needed for the future.

• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.265-273
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• 2021

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).

• Journal of Nutrition and Health
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• v.10 no.4
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• pp.111-115
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• 1977

Vegetables and fruits purchased from several markets in Seoul from July to October in 1977 were analyzed to know the level of nitrate-and nitrite-nitrogen accumulation in relation to a public health. Radishes and chinese cabbages utilized mainly as pickled vegetables in Korea resulted in the highest concentration of nitrate-nitrogen. Some of the levels for radishes and chinese cabbages were notably high and exceeded a recommended upper limit of 300 ppm $No_{3}-N$, and thus these levels would render these samples unsafe for use. The levels in some of vegetables other than radish and chinese cabbage, e.g., spinach, lettuce, green onion, cabbage were relatively high and considered to be unsafe for use in feeding infants, where as those of green pepper, bean sprouts and parsely were very low and safe. And also the levells in fruits were very low and safe. Nitrite-nitrogen contents in all tested vegetables and fruits ranged to trace and appeared not to be accumulated in fresh vegetables and fruits. Stems and roots of radishes and chinese cabbages accumulated approximately 2 fold more nitrate-nitrogen than leaves in 5 samples of each vegetable tested.

• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.274-283
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• 2021

What is the origin of kimchi and what changes did it go through to become the kimchi of today? Also, what makes kimchi different from other pickled vegetables such as Chinese paochai, Japanese tsukemono, and Western pickles, and sauerkraut, and what is the identity of kimchi? This study is the result of thought on these fundamental questions about kimchi which is the only pickled vegetable distributed around the world that uses a fermented and ripened animal seasoning called jeotgal (salted marine life) to dramatically improve its umami taste and nutritional value, thereby securing its uniqueness. Kimchi has further evolved into a unique and high-quality pickled vegetable through the use of its specialized seasoning, adopting a composite fermentation mechanism and absorbing new ingredients such as red pepper. It is expected that this paper will invigorate the discussion on the firm establishment of the identity of kimchi and the future direction that it may take.

• Nutrition Research and Practice
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• v.8 no.4
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• pp.453-462
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• 2014

BACKGROUND/OBJECTIVES: The inverse relationships of combined fruits and vegetables intake with blood pressure have been reported. However, whether there are such relationships with salty vegetables has rarely been investigated in epidemiologic studies. We evaluated the relation of combined and separate intake of fruits, vegetable intakes, and salty vegetables, as well as sodium and potassium, with blood pressure among the middle-aged and elderly populations. SUBJECTS/METHODS: The present cross-sectional analysis of a prospective cohort baseline survey was performed with 6,283 subjects (2,443 men and 3,840 women) and free of hypertension, diabetes, cardiovascular diseases, and cancer. Dietary data were collected by trained interviewers using food frequency questionnaire. RESULTS: The significantly inverse linear trend of diastolic blood pressure (DBP) was found in fruits and non-pickled vegetables (81.2 mmHg in the lowest quintile vs 79.0 mmHg in the highest quintile, P for trend = 0.0040) and fruits only (80.9 mmHg in the lowest quintile vs 79.4 mmHg in the highest quintile, P for trend = 0.0430) among men. In contrast, sodium and sodium to potassium ratio were positively related with blood pressure among men (DBP, 78.8 mmHg in the lowest quintile vs 80.6 mmHg in the highest quintile, P for trend = 0.0079 for sodium; DBP, 79.0 mmHg in the lowest quintile vs 80.7 mmHg in the highest quintile, P for trend = 0.0199 and SBP, 123.8 mmHg in the lowest quintile vs 125.9 mmHg in the highest quintile for sodium/potassium). Kimchies consumption was positively related to DBP for men (78.2 mmHg in the lowest quintile vs 80.9 mmHg in the highest quintile for DBP, P for trend = 0.0003). Among women, these relations were not found. CONCLUSION: Fruits and/or non-pickled vegetables may be inversely, but sodium, sodium to potassium, and Kimchies may be positively related to blood pressure among men.

• Journal of Applied Biological Chemistry
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• v.56 no.2
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• pp.113-117
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• 2013

Ten major residual biogenic amines including toxic histamine and tyramine were investigated in the plant-based minor Korean fermented food. From the analyses of pickled vegetables, fermented vegetable extracts, fermented tea, black garlic and herbal rice wines, more than 100 mg/kg of histamine were found in pickled soy leaf and pickled mulberry leaf, and also over 1,000 mg/kg of total biogenic amines were found in pickled soy leaf. No sample was found over in black garlic, fermented tea, fermented vegetable extracts and herbal rice wine, less than 100 mg/kg of histamine and/or 1,000 mg/kg of total biogenic amines were observed. Interestingly, all the tested rice wines were found to be over 100 mg/kg of agmatine residue.

• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.428-455
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• 2010

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

• Korean Journal of Human Ecology
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• v.20 no.6
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• pp.1223-1228
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• 2011

This study was done to investigate the content of sodium saccharin in Kimchi and salted vegetables served by restaurants. 99 samples were collected from restaurants which were located mainly in the Seoul metro area. Sodium saccharin was analyzed by HPLC. The types of restaurants were privately owned(68.7%) and franchised(31.3%). The composition ratio of sodium saccharin in Kimchi & salted vegetables at Korean, Chinese, Japanese, fast food, family, flour based food, and buffet restaurants was 60%, 14%, 2%, 7%, 13%, 4%, respectively. The composition ratio of sodium saccharin in kaktugi,, danmooji, kimchi, moosangchai, jangajji, mool kimchi, pickle, jjasai, oijii was 19.2%, 16.2%, 16.2%, 14.1%, 12.1%, 9.1%, 5.1%, 4.0%, 4.0% respectively. The mean of sodium saccharin detection rate of the 99 samples was 30.30%.