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Vegetables from Korea
A group of small kimchi named in Korean dictionary definitions, each made from one less common vegetable such as persimmon, deodeok root, lotus root, Aralia shoots or nasturtium leaves. The dictionary definitions have Aralia shoots and lotus root blanched, and lotus-root kimchi ripens about 3 days at room temperature. In a salting study, deodeok grew lactic bacteria within 48 hours, but lotus root grew almost none.
| The named vegetable, salted, or blanched for Aralia shoots and lotus root | [kowiki] |
| Salt | |
| Kimchi seasoning, such as chilli, garlic and glutinous-rice paste | Lotus-root kimchi adds minari, red and green chilli, pear, chestnut, jujube and liquorice water[kowiki] |
Total time across the recorded steps: 5 days
What changes: Aralia shoots and lotus root are blanched instead of salted
In the dictionary definitions, Aralia shoots are blanched, and lotus root is lightly blanched and thin-sliced. Output: blanched vegetable.
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
A group of small kimchi named in Korean dictionary definitions, each made from one less common vegetable such as persimmon, deodeok root, lotus root, Aralia shoots or nasturtium leaves. The dictionary definitions have Aralia shoots and lotus root blanched, and lotus-root kimchi ripens about 3 days at room temperature. In a salting study, deodeok grew lactic bacteria within 48 hours, but lotus root grew almost none. Made in 4 steps over 5 days. The longest step, ripen, takes 3 days (Korean Wikipedia 2026). Lactic acid bacteria, which reached 2.1 × 10^4 CFU/g in deodeok after 48 h of salting; none were detected in salted lotus root does most of the fermenting.
| Main step | 3 daysReported[kowiki] | Ripen |
|---|---|---|
| Acidity | pH 5.7–6.3Measured[cho2012] | Salt the vegetable |
Each of these is defined by one uncommon vegetable rather than by method. They ripen only as well as their vegetable allows; lotus root, with almost no sugar, grew no lactic bacteria in salting, while deodeok did.
In the salting study, deodeok grew lactic bacteria within 48 hours but lotus root grew almost none (Cho 2012). For kimchi in general, a review says salting and chilli powder hold back spoilage and disease-causing bacteria, and the lactic acid the bacteria make lowers the pH to 4.0–4.2, which most other microbes cannot tolerate (Surya 2022).
Every number is labelled with how it is known. How this atlas is made
