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Vegetables from Korea, South Jeolla
Gat kimchi is made from Korean leaf mustard (Brassica juncea), salted in brine and coated with chilli powder, garlic, ginger, glutinous rice paste and anchovy sauce. Its main pungent volatile is allyl isothiocyanate, which falls as the kimchi ripens, and in a 1995 trial it ripened slowly in the cold.
| Leaf mustard, salted1500 g | Soaked in 10 % brine first; the table gives the salted weight[lee2019] |
| Red pepper powder120 g | [lee2019] |
| Garlic30 g | [lee2019] |
| Ginger30 g | [lee2019] |
| Glutinous rice paste225 g | [lee2019] |
| Sugar30 g | [lee2019] |
| Anchovy sauce (myeolchi-aekjeot)150 g | Left out of the blank group of the study[lee2019] |
Total time across the recorded steps: 6.2 days – 3.2 months
What changes: Brine wilts the mustard leaves
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
Gat kimchi is made from Korean leaf mustard (Brassica juncea), salted in brine and coated with chilli powder, garlic, ginger, glutinous rice paste and anchovy sauce. Its main pungent volatile is allyl isothiocyanate, which falls as the kimchi ripens, and in a 1995 trial it ripened slowly in the cold. Made in 4 steps over 6.2 days – 3.2 months. The longest step, ripen slowly in the cold, takes 6 days – 3.2 months (박삼수 1995) and runs at 4–20 °C (박삼수 1995). Salt is 10 % (Lee J.-H 2019). Lactiplantibacillus plantarum and Leuconostoc mesenteroides among isolates from pa and gat kimchi that make no biogenic amines and Levilactobacillus brevis, which made tyramine, putrescine and cadaverine in some strains isolated from pa and gat kimchi do most of the fermenting.
| Main step | 6 days – 3.2 monthsMeasured[park1995] | Ripen slowly in the cold |
|---|---|---|
| Temperature | 4–20 °CReported[park1995] | Ripen slowly in the cold |
| Salt | 10 %Reported[lee2019] | Soak the mustard in brine |
| Acidity | pH 4.6–4.8Measured[park1995] | Ripen slowly in the cold |
In a 1995 trial gat kimchi reached its best ripeness, pH 4.6–4.8, after 78–96 days at 4 °C. Its main volatile is allyl isothiocyanate, the mustard heat, which decreases during fermentation.
In a 2019 survey of 13 market samples, 2 held about two to four times the 100 mg/kg histamine level suggested as safe and 6 were over that level for tyramine. One sample held 720.82 mg/kg putrescine, putting its total biogenic amines over 1,000 mg/kg. Anchovy sauce appeared to be an important source.
Hazards the sources name: Biogenic amines (histamine, tyramine, putrescine), found above suggested limits in some market samples.
Every number is labelled with how it is known. How this atlas is made
Old cookbooks record sangat kimchi, the prototype of gat kimchi, made without salting and ripened until hot (Korean Wikipedia).
