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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.
| Salted radish cubes (2 cm)100 g | Soaked 30 min in 10 % brine, rinsed three times, drained 3 h[jin2019kk] |
| Red pepper powder3 g | [jin2019kk] |
| Garlic3 g | [jin2019kk] |
| Ginger1.5 g | [jin2019kk] |
| Sesame seed1 g | [jin2019kk] |
| Sugar2 g | [jin2019kk] |
| Glutinous rice paste5 g | [jin2019kk] |
| Anchovy sauce (myeolchi-aekjeot)2 g | [jin2019kk] |
| Salted shrimp (saeu-jeotgal)2 g | [jin2019kk] |
| Starter | spontaneous, as described for kimchi in general, which ferments through lactic acid bacteria naturally occurring in the raw materials (a review quoted by Maoloni 2020). The control groups of the 2019 study had no inoculum added. |
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
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 daysReported[choi2023kk] | Ripen cold |
|---|---|---|
| Temperature | 4 °CReported[choi2023kk] | Ripen cold |
| Salt | 10 %Reported[jin2019kk] | Salt, rinse and drain |
| Acidity | pH 3.9–4.4Measured[jin2019kk] | Ripen cold |
Kkakdugi is cut into cubes before salting. In a 2023 study, smaller cubes soured faster than larger ones in the first 5 days. Chonggak kimchi uses 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
The Folk Encyclopedia traces radish kimchi salted and mixed with jeotgal back to the 18th-century Somun sasol, whose kkakdugi was cut radish and chilli powder mixed in strained shrimp jeotgal. The late-1800s Siuijeonseo gives a jeotmu recipe with shrimp jeotgal, chilli powder, spring onion and garlic. The name kkakdugi first appears in an 18th-century pansori, Chunhyangga. Sugar came into use in the 20th century to keep the crunch and take away the radish's bitterness, and radish-only kkakdugi became the standard side dish of the seolleongtang restaurants of early 20th-century Seoul.
