• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.126-130
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• 2005

Manufacturing method and ingredient ratio for young radish kimchi (yulmoo kimchi) and young radish watery kimchi (yulmoo mool-kimchi) were standardized from literatures. Ingredients having frequency of use greater than 50% were only used in the standardization process. Green onion, red pepper, red pepper powder, garlic, ginger, and anchovy juice were included in young radish kimchi. Green pepper, red pepper, garlic, ginger, and starch were included in young radish watery kimchi. The standardized ingredients ratio of young radish kimchi (yulmoo kimchi) on young radish 100 g was as follows: green onion 8.0$\pm$3.8, crushed garlic 2.9$\pm$1.3, crushed ginger 1.6$\pm$0.7, red pepper 7.0$\pm$1.7, red pepper powder 4.2$\pm$1.2, and anchovy juice 3.7$\pm$0.5. The standardized ingredients ratio of young radish watery kimchi (yulmoo mool-kimchi) on added water 100 mL was as follows: young radish 50.6:$\pm$10.8, crushed garlic 3.0$\pm$0.7, crushed ginger $1.5\pm$0, green onion 3.3$\pm$1.3, green pepper 3.3$\pm$1.9, red pepper 2.4$\pm$1.3, and starch $1.5\pm$0.6.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1094-1097
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• 2007

Vibration at frequency of 20 Hz and 0.18 g of acceleration was applied to 600 g watery kimchi contained in a glass jar of 1 L at subfreezing temperature (-3 and $-6^{\circ}C$) and $10^{\circ}C$ in order to see its effect on freezing and fermentation behaviors, respectively. The vibration at the subfreezing temperature delayed the freezing process and contributed to maintaining small ice crystal slurry in subsequent frozen storage. The vibration at $10^{\circ}C$ accelerated the acid and carbon dioxide production from the watery kimchi, which may be beneficial in shortening ripening time and attaining fresh cool taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.311-316
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• 2005

Fermentation properties and in vitro anticancer effect of young radish (YR) kimchi and young radish watery (YRW) kimchi were investigated during fermentation at 5℃. The fermentation of YR kimchi during 2-3 weeks led to the decrease of pH down to pH 4.3, increased acidity, and the highest Leuconostoc sp. counts. YR kimchi showed the acidity of 1.04-1.27% at the pH 4.3, when the kimchi was ripened properly. The fermentation of YRW kimchi during 9 days led to the decrease of pH down to pH 4.3 and the acidity of 0.20%. Inhibitory effects of the juices of YR, YR kimchi, and YRW kimchi on the growth of AGS human gastric adenocarcinoma cells in MTT assay were increased with the added concentration. The juice of YR kimchi had a higher inhibitory effect on the growth of AGS human gastric adenocarcinoma cells than that of YRW kimchi at same concentration. The juice of YR kimchi showed similar inhibitory effects on the growth of AGS human gastric and HT-29 human colon adenocarcinoma cells in MTT assay to baechu kimchi, which the inhibition rates are more than 50%.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.136-146
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• 2014

This study aimed to determine the physiochemical changes during maturation to examine the preparation of watery Kimchi with wild vegetables from Gangwon Province, and its use. The wild vegetables in this study included Ligularia fischeri, Aster scaber Thunb, and Cirsium setidens; a comparison was made between preservation in a saline solution and pre-treatment with blanching. As for treatment before preparation of watery Kimchi, the water content was the lowest at 81.45% for Aster scaber Thunb preserved in a saline solution and was found to be 87.39% for blanched Cirsium setidens. Blanching resulted in higher L, b, and a values for color value than treatment with a saline solution and Ligularia fischeri got the highest hardness, followed by Aster scaber Thunb and Cirsium setidens, from both types of treatment. As for the physiochemical properties during maturation, the total soluble solid content and salinity were kept higher by treatment with a saline solution than by blanching, whereas pH tended to get lower in both types of treatment. Turbidity became higher one week after treatment with a saline solution, but varied insignificantly afterward by any type of treatment. As for free sugar, both types of treatment increased the content of glucose and fructose and kept that of sucrose and maltose constant during maturation. As for overall acceptability, blanched watery Kimchi made of Cirsium setidens got the highest preference.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.2
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• pp.31-35
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• 2019

Kimchi is a refreshing sour food which gives sour and carbonic acid taste of carbon dioxide produced during the fermentation process. So, carbon dioxide injection was tried to raise carbonic acid taste of kimchi stored in the airtight container. First, carbon dioxide injection times of a given gas supply system were determined experimentally to attain initial concentration of 80% for different solid/liquid ratios. Since carbon dioxide is dissolved in kimchi to decrease its concentration during storage, periodical carbon dioxide injection conditions were needed and determined to keep the $CO_2$ concentration above 70%. For the initial flushing to 80% $CO_2$ concentration in model system filled with water, the injection time ranged from 40 to 89 seconds for free volumes of 2-8 L. $CO_2$ injection conditions for the under-ripened storage at $10^{\circ}C$ consisted of longer time at more frequent cycles for watery kimchi than for Chinese cabbage kimchi. At $0^{\circ}C$ of subsequent ripened stage storage of watery kimchi, the periodical injection at 3 hour interval was required because of continuous dissolution of carbon dioxide. However, Chinese cabbage kimchi did not require subsequent $CO_2$ injection during the ripened state storage and needed only flushing to 80% $CO_2$ at time of the container opening and closing. These results can be used as basic information for the programmed control of $CO_2$ injection in the kimchi container system.

• Food Science and Preservation
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• v.17 no.6
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• pp.800-806
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• 2010

The aim of this research is to develop recipe of kimchi beverage made of sun-dried salt. A distinction between this recipe with existing ones is the Korean traditional ingredient, sun-dried salt. The variety and amount of recruitment on the beverage was established after its characteristics were investigated by sensory tests. Preference of sweetening agent for the beverage was oligosaccharide > honey > sugar powder > sugar > aspartame > pear juice. While sensory evaluation was conducted on color, flavor and overall acceptance, the overall acceptance scores are as following; 6.24 for watery radish kimchi, 6.00 for white kimchi and 5.76 for Korean cabbage kimchi. Among other beverages, watery radish kimchi beverage was preferred. Amount of kimchi for the beverage was most suitable at 10 % of the contents. It was the same with all the other beverages. When the products were stored in normal temperature, the evaluation scores dropped for all sensory items as time passed.

• Korean Journal of Community Nutrition
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• v.5 no.4
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• pp.598-607
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• 2000

The purpose of this study was to investigate the intake, preference, and utilization of kimchi in female high school students. A questionnaire was used as the instrument of investigation. The subjects were 371 female high school students in Chonbuk province. More than 80% of the subjects had eaten 8 kinds of kimchies Korean cabbage kimchi, cubed radish kimchi, radish leaves kimchi, green onion kimchi, salted cucumber, watery radish kimchi, radish root & leaves kimchi, and Korean wild radish kimchi. The subjects living in urban areas ate more stalk of sweet potato kimchi and leaf mustard kimchi, however the subjects living in rural areas ate more sedum kimchi. The subjects in large families ate more leaf mustard kimchi and sedum kimchi. The preferred kinds of kimchi were radish kimchi, Korean cabbage kimchi, cubed radish kimchi, and cucumber radish kimchi. Seventy-four point four percent of the subjects liked kimchi, whereas 1.6% of them disliked it. The reason eating kimchi was 'custom'(59.0%), 'taste'(30.7%), 'nutrition'(4.3%), 'traditional flod'(2.7%), and 'parents advice'(2.7%). 38.4% of the subjects in urban area ate kimchi for taste whereas 25.0% of them in rural area did. They prefefrred 'well fermented', 'hot', and 'very pungent' kimchi. The preferred dishes made with kimchi were stir-fried rice with kimchi, kimchi stew, pan-fried kimchi, and rice with bean sprouts & kimchi.

• Journal of the Korean Dietetic Association
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• v.8 no.3
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• pp.289-300
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• 2002

The purpose of this study was to investigate the intake and preference of Kimchi in middle school students. A questionnaire was used as the instrument of investigation. The subjects were 375 male and 278 female students in Masan and Changwon City. The main results of this study are as follows. Fifty-nine point seven percent of the subjects liked Kimchi, whereas 3.7% of them disliked it, and the main reason liking Kimchi was 'hot taste' of Kimchi. Korean cabbage Kimchi and cubed radish Kimchi were highly preferred. And the preferred dishes made with Kimchi were stir-fried rice with Kimchi, Kimchi stew, pan-fried Kimch, seaweed rice with Kimch, Kimch pancake, Mandu with Kimchi, pork stew with Kimch. More than 90% of the subjects had eaten 6 kinds of Kimchi : Korean cabbage Kimchi, cubed radish Kimchi, radish leaves Kimchi, radish root & leaves Kimchi, watery radish Kimchi, white Kimchi. The frequency of Kimchi intake was 55.1% of the subjects ate Kimchi in every meal time, and 21.9% ate 2 times in a day. They preferred 'well fermented' and 'freshly prepared' Kimchi, and it was significantly difference between gender, male students more liked 'freshly prepared', whereas female students more liked 'well fermented' Kimchi(p<0.01).

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.564-571
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• 2014

This study examined elementary school students' perceptions and acceptances related to kimchi in Jecheon area. This study examined with 388 elementary school students. Demographic characteristics of subjects, perceptions and acceptances related to kimchi were surveyed by self-developed questionnaires. Exactly 54.1% of subjects ate kimchi more than once per day, whereas 2.8% of subjects never ate kimchi. With regard to location, the home showed the highest percentage. Exactly 94.3% of respondents answered that eating kimchi was good for health. For acceptance, 86.9% of respondents answered that they liked kimchi. Reasons for liking kimchi were texture and special taste in order, whereas the most common reason for disliking was spicy taste. Baechu-kimchi (Chinese cabbage kimchi) was highly preferred, whereas pa-kimchi (green onion kimchi) was not. Subjects with an extended family preferred oisobagi (cucumber kimchi). There were significant differences between the groups with balanced dietary habits and unbalanced dietary habits in terms of acceptance for chonggak-kimchi (small radish kimchi), yeolmu-kimchi, kkadugi, mulkimchi (watery kimchi) and oisobagi. Elementary school students in Jecheon area recognized the importance and necessity of kimchi in Korean meals. Exactly 23.7% answered spicy taste as the reason for liking reason while 37.3% answered spicy taste as the reason for disliking. These results suggest that various kinds of kimchi need to be developed for elementary students with different levels of spiciness in addition to continuous nutrition education about balanced dietary behaviors at school and home.