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Vegetables from Korea, South Jeolla
Gat kimchi is made from whole Korean leaf mustard (Brassica juncea), salted in brine and coated with chilli powder, garlic, glutinous rice paste and anchovy sauce. Its mustard heat comes from allyl isothiocyanate, which fades as the kimchi ripens slowly in the cold. Made in 4 steps over 6.2 days – 3.2 months. The longest step, ripen slowly in the cold, takes 6 days – 3.2 months (박삼수 1995) and runs at 4–20 °C (박삼수 1995). Salt is 10 % (Lee J.-H 2019). Lactiplantibacillus plantarum and Leuconostoc mesenteroides among isolates that make no biogenic amines and Levilactobacillus brevis, which made tyramine, putrescine and cadaverine in some strains do most of the fermenting.
| Main step | 6 days – 3.2 monthsMeasured[park1995] | Ripen slowly in the cold |
|---|---|---|
| Temperature | 4–20 °CMeasured[park1995] | Ripen slowly in the cold |
| Salt | 10 %Measured[lee2019] | Soak whole mustard plants in brine |
| Acidity | pH 4.6–4.8Measured[park1995] | Ripen slowly in the cold |
| Whole leaf mustard · Soaked in 10 % brine[lee2019] |
| Red pepper powder[lee2019] |
| Garlic[lee2019] |
| Glutinous rice paste[lee2019] |
| Sugar[lee2019] |
| Anchovy sauce (myeolchi-aekjeot)[lee2019] |
| Starter: spontaneous |
Total time across the recorded steps: 6.2 days – 3.2 months
What changes: Brine wilts the whole mustard plants
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
Gat kimchi ripens far more slowly than cabbage kimchi in the cold, taking 78–96 days at 4 °C to reach its best. Its sharp bite comes from allyl isothiocyanate formed from the mustard's glucosinolates, which fades as it ripens.
In a 2019 survey of 13 market samples, 2 held about two to four times the 100 mg/kg histamine level suggested as safe and 6 were over that level for tyramine. One sample held 720.82 mg/kg putrescine, putting its total biogenic amines over 1,000 mg/kg. Anchovy sauce was the main source.
Every number is labelled with how it is known. How this atlas is made
