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Vegetables from Korea
Napa cabbage is soaked in brine until the leaves bend, rinsed, and coated leaf by leaf with a paste of chilli, garlic, radish and salted seafood. It starts at room temperature for a day or two, then ripens cold until it is sour and fizzy. Made in 6 steps over 11 days – 15 days. The longest step, ripen cold, takes 10 days (Lee M.-E 2015) and runs at up to 5 °C (Snyder A 2020). Salt is 8–15 % → 2 % (Battcock M. and Azam-Ali S. 1998). Leuconostoc mesenteroides and Weissella do most of the fermenting.
| Main step | 10 daysReported[lee2015] | Ripen cold |
|---|---|---|
| Temperature | up to 5 °CSet[snyder2020][lee2015] | Ripen cold |
| Salt | 8–15 % → 2 %Reported[fao134] | Soak in brine until the leaves bend |
| Acidity | pH 4.2–4.4Measured[song1995][osu-kimchi][lee2015] | Ripen cold |
| 2 lb (about 900 g) | Napa cabbage · Cut in 1-inch pieces[osu-kimchi] |
| 2½ Tbsp | Salt · 2 Tbsp to wilt the cabbage, ½ Tbsp in the mix[osu-kimchi] |
| ¼ lb (about 115 g) | Daikon radish · In matchsticks or coarsely shredded[osu-kimchi] |
| 3 cloves | Garlic, minced[osu-kimchi] |
| 2 | Green onions, thinly sliced[osu-kimchi] |
| 2 tsp | Red pepper, finely chopped · Or 1 tsp red pepper flakes[osu-kimchi] |
| 2 tsp | Sugar[osu-kimchi] |
| 1 tsp, optional | Ginger, grated[osu-kimchi] |
| To taste | Korean chilli flakes and fish sauce or salted shrimp · The traditional paste; OSU's second recipe uses ½ cup chilli flakes and 1 Tbsp fish sauce per quart jar[osu-kimchi] |
| Starter | spontaneous |
Total time across the recorded steps: 11 days – 15 days
What changes: A cut line splits each head into quarters so the brine can reach every leaf
FAO's flow chart cuts each head into four so the brine reaches every leaf. Output: cabbage halves or quarters.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sauerkraut is dry-salted and ferments in its own juice. Baechu kimchi is brined first, rinsed, then seasoned leaf by leaf with a chilli, garlic and seafood paste, and it ripens cold for weeks, so Leuconostoc stays in charge longer.
Kimchi is safe when its pH falls steadily below 4.6. That limit holds back Clostridium botulinum and lets the acid kill E. coli O157:H7 and Salmonella, so Snyder et al. make it the one critical control point, and Western Australia's health department uses the same limit. Store kimchi covered at 5 °C or below; Oregon State University Extension says to keep it refrigerated.
Hazards the sources name: Escherichia coli O157:H7 and Salmonella, killed as the pH falls; Clostridium botulinum, held back once the pH is below 4.6; Staphylococcus aureus, reported in kimchi products.
Every number is labelled with how it is known. How this atlas is made
In Lee and Lee's 1990 survey of 61 old Korean cookbooks, baechu kimchi appears in 9 and radish dongchimi in 24. Whole-cabbage kimchi is young, because heading cabbage only reached Korea in the 19th century. Chilli powder first appears in a cucumber kimchi in Sallim gyeongje, and salted seafood in a seokbakji in Gyuhap chongseo (1809).
