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Vegetables from Korea
Small ponytail radishes are salted with their green tops still on, then coated in red pepper, garlic, ginger and salted seafood. Lactic bacteria sour them within days, and the kimchi is kept through winter as one of the main kimjang kimchi.
| Salted ponytail radish, halved100 g | [jin2019] |
| Red pepper powder3.5 g | [jin2019] |
| Garlic3 g | [jin2019] |
| Ginger1.5 g | [jin2019] |
| Sesame seed0.5 g | [jin2019] |
| Sugar1.5 g | [jin2019] |
| Glutinous rice paste4 g | [jin2019] |
| Anchovy fish sauce (myeolchi-aekjeot)2 g | [jin2019] |
| Salted shrimp (saeu-jeotgal)2 g | [jin2019] |
| Green onion | Named in the encyclopedia definition, not in the study recipe[nfm] |
| Starter | Spontaneous. The standard recipe adds no culture, and in the study's batches with no inoculum the pH fell and lactic acid bacteria counts rose during day 1, and acidity rose during day 2 [jin2019]. |
Total time across the recorded steps: 3.1 days
What changes: Salt draws water out of the radishes and softens their green tops
The study halved the radishes; in home practice they are salted whole with their tops on.
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
Small ponytail radishes are salted with their green tops still on, then coated in red pepper, garlic, ginger and salted seafood. Lactic bacteria sour them within days, and the kimchi is kept through winter as one of the main kimjang kimchi. Made in 5 steps over 3.1 days. The longest step, ferment, takes 3 days (Jin Y.H 2019) and runs at 25 °C (Jin Y.H 2019). Salt is 10 % (Jin Y.H 2019). Leuconostoc mesenteroides, Weissella cibaria, W. paramesenteroides, Lactobacillus pentosus and L. plantarum and Lactobacillus brevis do most of the fermenting.
| Main step | 3 daysReported[jin2019] | Ferment |
|---|---|---|
| Temperature | 25 °CReported[jin2019] | Ferment |
| Salt | 10 %Reported[jin2019] | Salt the radishes in brine |
| Acidity | pH 4–6.4Measured[jin2019] | Keep cold through winter |
Chonggak kimchi uses the whole small radish with its greens, where kkakdugi uses diced large radish. The name, after the bunched hair of an unmarried boy, took hold around 1960.
In one survey a market chonggak kimchi held 131.20 mg/kg histamine, above the 100 mg/kg level suggested as toxic. Anchovy fish sauce was the likely source, so the amount added matters. A 2019 review of reported values notes that another study found histamine and tyramine in chonggak kimchi below the recommended limits, so the levels differ between products [park2019].
Every number is labelled with how it is known. How this atlas is made
The closest early recipe is the radish kimchi in Jeungbo sallim gyeongje (1766). Son Jeong-gyu's Uri eumsik (1948) gives it as "almu kkakdugi". The name chonggak kimchi appears in the magazine Yeowon in November 1959, and from the 1970s it became a standard kimjang kimchi.
