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Vegetables from Korea
Haemul kimchi is cabbage or radish kimchi with seafood mixed in, such as squid, octopus or abalone. Lab versions with pre-treated seafood at 12 % of the brined cabbage followed the usual kimchi fermentation, but octopus and squid reached best ripeness a week later than plain cabbage kimchi, and all of them tasted less sour. The seafood adds free amino acids and taurine.
| Brined cabbage | [woo2012] |
| Pre-treated octopus, squid, abalone or webfoot octopus12 % (w/w) of the brined cabbage | One seafood per batch in the lab study[woo2012] |
Total time across the recorded steps: 14 days – 21 days
What changes: Cabbage is salted until it softens
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
Haemul kimchi is cabbage or radish kimchi with seafood mixed in, such as squid, octopus or abalone. Lab versions with pre-treated seafood at 12 % of the brined cabbage followed the usual kimchi fermentation, but octopus and squid reached best ripeness a week later than plain cabbage kimchi, and all of them tasted less sour. The seafood adds free amino acids and taurine. Made in 4 steps over 14 days – 21 days. The longest step, ripen cold, takes 14–21 days (Woo M 2012) and runs at 5 °C (Woo M 2012). Lactobacillus spp., peaking at 8.31–8.85 log CFU/mL in seafood kimchi and Leuconostoc spp., peaking at 7.60–8.14 log CFU/mL do most of the fermenting.
| Main step | 14–21 daysMeasured[woo2012] | Ripen cold |
|---|---|---|
| Temperature | 5 °CReported[woo2012] | Ripen cold |
| Acidity | pH 4.2–4.4Reported[woo2012] | Ripen cold |
Haemul kimchi has seafood pieces mixed in. In lab trials it followed a normal kimchi fermentation but tasted less sour, and octopus and squid slowed ripening by a week.
Kimchi can pick up pathogenic or spoilage bacteria if it is contaminated during preparation. South Korea's food-safety ministry sets limits for kimchi. Salmonella, Listeria monocytogenes and Vibrio parahaemolyticus must be absent from 25 g samples, and Bacillus cereus is capped at 10,000 CFU/g in fermented foods such as kimchi. This is general kimchi guidance; the sources for this page give no safety figures for it. Some versions use raw seafood, and CDC says most vibriosis comes from raw or undercooked shellfish, particularly oysters. We found no study of Vibrio in haemul kimchi, so its acid and salt cannot be assumed to make raw seafood safe.
Every number is labelled with how it is known. How this atlas is made
The capital region was known for lavish kimchi such as haemul seokbakji, and the East Sea coast put fresh fish and squid straight into kimchi instead of jeot.
