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Vegetables from Korea
Korean radish is cut into cubes, salted briefly and coated in a paste of chilli powder, garlic, ginger and salted seafood. A few hours to a few days at room temperature start the lactic ferment, and it then ripens cold until sour and crunchy. Made in 5 steps over 50 days – 53 days. The longest step, ripen cold, takes 50 days (Choi H.W 2023) and runs at 4 °C (Choi H.W 2023). Salt is 10 % (Jin Y.H 2019). Leuconostoc, Weissella and Lactobacillus, the main lactic bacteria and Levilactobacillus brevis, the main tyramine maker among the isolates do most of the fermenting.
| Main step | 50 daysSet[choi2023kk] | Ripen cold |
|---|---|---|
| Temperature | 4 °CSet[choi2023kk] | Ripen cold |
| Salt | 10 %Set[jin2019kk] | Salt, rinse and drain |
| Acidity | pH 3.9–4.4Measured[jin2019kk] | Ripen cold |
| 100 g | Salted radish cubes (2 cm) · Soaked 30 min in 10 % brine, rinsed three times, drained 3 h[jin2019kk] |
| 3 g | Red pepper powder[jin2019kk] |
| 3 g | Garlic[jin2019kk] |
| 1.5 g | Ginger[jin2019kk] |
| 1 g | Sesame seed[jin2019kk] |
| 2 g | Sugar[jin2019kk] |
| 5 g | Glutinous rice paste[jin2019kk] |
| 2 g | Anchovy sauce (myeolchi-aekjeot)[jin2019kk] |
| 2 g | Salted shrimp (saeu-jeotgal)[jin2019kk] |
| Starter | spontaneous |
Total time across the recorded steps: 50 days – 53 days
What changes: Korean radish is cut into cubes
Smaller cubes soured faster in the first 5 days. Output: radish cubes.
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
Kkakdugi is cut into cubes before salting, so salt and seasoning reach the radish quickly and the small pieces sour faster than whole-leaf cabbage kimchi. Chonggak kimchi uses whole small ponytail radishes instead.
Retail kkakdugi averaged pH 4.16. Some retail radish kimchi samples held histamine above the toxicity limit, much of it from anchovy sauce, and Levilactobacillus brevis was the main tyramine maker. Using less anchovy sauce, or a low-amine one, lowers biogenic amines.
Every number is labelled with how it is known. How this atlas is made
First recorded under the name kkakdugi in Ganpyeon Joseon yori jebeop (1934); 13 of 61 cookbooks list it. The 1934 book separates any-time, winter and aged kkakdugi (aged ones are cut thicker) and uses pounded fresh chilli, not chilli powder.
