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Vegetables from Korea
Yeolmu kimchi is made from young radish plants, leaves and thin roots together, salted and mixed with green onion, red chilli, chilli powder, garlic, ginger and anchovy sauce. It is a spring and summer kimchi; a watery form, yeolmu mul-kimchi, is thickened with a little starch and sours faster. Made in 4 steps over 18 days – 25 days. The longest step, ripen cold, takes 14–21 days (Kong C.-S 2005) and runs at 5 °C (Kong C.-S 2005). Salt is 1.8–2.4 % (강근옥 1995). Leuconostoc, at its highest count when the kimchi reaches best ripeness at 5 °C and Lactobacillus, high from early on in the watery form do most of the fermenting.
| Main step | 14–21 daysMeasured[kong2005b] | Ripen cold |
|---|---|---|
| Temperature | 5 °CMeasured[kong2005b] | Ripen cold |
| Salt | 1.8–2.4 %Measured[kang1995] | Mix with chilli, garlic, ginger and anchovy sauce |
| Acidity | pH 4.3Measured[kong2005b] | Ripen cold |
| 100 g | Salted young radish[kong2005a] |
| 8.0 g | Green onion[kong2005a] |
| 7.0 g | Red chilli[kong2005a] |
| 4.2 g | Red pepper powder[kong2005a] |
| 3.7 g | Salted anchovy sauce (jeotgal)[kong2005a] |
| 2.5 g | Crushed garlic · 2.9 g in the paper's English abstract[kong2005a] |
| 1.6 g | Crushed ginger[kong2005a] |
| Starter | spontaneous |
Total time across the recorded steps: 18 days – 25 days
What changes: Salt wilts the young radish leaves and thin roots
No source gives a salting time for yeolmu. Output: salted young radish, leaves and roots.
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
Yeolmu kimchi uses the whole young radish plant, tender leaves and thin roots together, where kkakdugi and chonggak kimchi are built on the radish root. At best ripeness at 5 °C it carries much more acid than the watery form, 1.04–1.27 % against 0.20 %.
A survey of Korean kimchi found lower biogenic amine levels in yeolmu kimchi than in baechu kimchi. In storage, its nitrate fell by about 12 % from the day it was made.
Every number is labelled with how it is known. How this atlas is made
A 1995 survey in Seoul and Chungcheong listed yeolmu kimchi among the kimchi made in spring, when less salted seafood and more fresh vegetables were used.
