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Vegetables from Korea
Pa kimchi is whole green onions, salted in brine and coated with a paste of red pepper powder, garlic, glutinous rice paste, sugar and anchovy sauce. It ferments more slowly than cabbage kimchi and becomes a pungent, sour side dish. Made in 4 steps over 5.2 days – 34 days. The longest step, ferment, takes 5–34 days (Lee J.-H 2019) and runs at 10–25 °C (Lee H.-J 1999). Salt is 10 % (Lee J.-H 2019). Leuconostoc mesenteroides and Lactobacillus plantarum, the main lactic bacteria when it is well ripened and Levilactobacillus brevis, which made tyramine, putrescine and cadaverine in some strains do most of the fermenting.
| Main step | 5–34 daysMeasured[lee2019][lee1999] | Ferment |
|---|---|---|
| Temperature | 10–25 °CMeasured[lee1999][lee2019] | Ferment |
| Salt | 10 %Measured[lee2019] | Soak the green onions in brine |
| Acidity | pH 4.3–5.7Measured[lee2019] | Ferment |
| Green onions · Soaked whole in 10 % brine[lee2019] |
| Red pepper powder[lee2019] |
| Garlic[lee2019] |
| Glutinous rice paste[lee2019] |
| Sugar[lee2019] |
| Anchovy sauce (myeolchi-aekjeot) · The main source of biogenic amines in the study[lee2019] |
| Starter: spontaneous |
Total time across the recorded steps: 5.2 days – 34 days
What changes: Salt brine wilts the whole green onions
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
Pa kimchi ferments more slowly than cabbage kimchi. Green onions carry fewer lactic bacteria and keep more sugar to the end of the ferment, and at 10 °C pa kimchi was still fermenting after 34 days.
In a 2019 survey, 6 of 13 market pa kimchi samples held about two to four times the 100 mg/kg histamine level suggested as safe, and 5 of 13 were over that level for tyramine. The anchovy sauce was the main source; using less of it, or a low-amine sauce, lowers the amines.
Every number is labelled with how it is known. How this atlas is made
