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Vegetables from Korea
cold, clear, tangy broth with crunchy radish; broth used for naengmyeon and dongchimi guksu. Made in 3 steps over 3 days – 31 days. The longest step, ferment, takes 2–30 days (Park S.-J 2008) and runs at 5–25 °C (Park S.-J 2008). Salt is 2–3 %. Leuconostoc mesenteroides and Lactobacillus plantarum do most of the fermenting.
| Main step | 2–30 daysReported[park2008] | Ferment |
|---|---|---|
| Temperature | 5–25 °CMeasured[park2008] | Ferment |
| Salt | 2–3 %Typical | Pack with aromatics, cover with light brine |
| Acidity | pH 3.6–4Measured[park2008] | Ferment |
| whole or halved Korean radish |
| napa cabbage |
| scallion |
| pickled green chilli |
| ginger |
| Korean pear |
| water |
| salt |
| Starter: spontaneous |
Total time across the recorded steps: 3 days – 31 days
What changes: Whole radishes are rolled in salt and rest for about a day
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
Every number is labelled with how it is known. How this atlas is made
First recorded in Yorok (late 17th century). It is the most-recorded kimchi in 61 cookbooks (24 of them), against 9 for baechu kimchi. Radish kimchi came first: heading cabbage only arrived in Korea in the 19th century.
