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Vegetables from Korea
Bineul kimchi is a whole radish scored all over in overlapping cuts like fish scales, salted, and stuffed with seasoning between the scales. It was packed among whole-cabbage kimchi at kimjang, sometimes wrapped in a salted cabbage leaf. This entry is a reconstruction from cookbooks and a 1969 newspaper account, with no measured values.
| Radish, medium-sized, native type | Washed and scored, whole or cut in half[nfm-bineul] |
| Salt | For salting the scored radish[nfm-bineul] |
| Green onion, garlic, ginger and chilli | The seasoning filling[nfm-bineul] |
| Salted yellow corvina sauce (jogi-jeotguk) | Mixed into the seasoning in the 1969 account[nfm-bineul] |
| Salted cabbage leaves | To wrap the stuffed radish in the 1954 cookbook[nfm-bineul] |
| Starter | Kimchi is fermented spontaneously, without added starter cultures (Jung et al. 2011, on kimchi in general). |
What changes: A whole radish is cut all round in slanting slits that overlap like fish scales
The 1969 account cuts the surface obliquely all round, like a pine cone. Output: radish cut into overlapping scales.
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
Bineul kimchi is a whole radish scored all over in overlapping cuts like fish scales, salted, and stuffed with seasoning between the scales. It was packed among whole-cabbage kimchi at kimjang, sometimes wrapped in a salted cabbage leaf. This entry is a reconstruction from cookbooks and a 1969 newspaper account, with no measured values. Leuconostoc, Lactobacillus and Weissella, which dominated industrial napa-cabbage kimchi does most of the fermenting.
Unlike kkakdugi or seokbakji, the radish is not cut into pieces. It is scored and stuffed whole, like a radish sobagi, and ripened inside the cabbage kimchi.
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.
Every number is labelled with how it is known. How this atlas is made
The first record is Bang Sin-yeong's Joseon yori jebeop (1917), under whole-cabbage kimchi. Her 1954 cookbook names it bineul kimchi. A 1969 Dong-A Ilbo article called it a winter staple of western South Chungcheong.
