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Vegetables from Korea
Pa kimchi is green onions, salted in brine and mixed with a paste of red pepper powder, garlic, ginger, glutinous rice paste, sugar and anchovy sauce. It ferments more slowly than cabbage kimchi. Its strong smell and sharp, pungent bite come from the onion itself.
| Green onions1500 g (salted) | Soaked in 10 % brine, rinsed and drained before mixing[lee2019] |
| Red pepper powder120 g | [lee2019] |
| Garlic30 g | [lee2019] |
| Ginger30 g | [lee2019] |
| Glutinous rice paste225 g | Made from glutinous rice flour and water at 1 to 10[lee2019] |
| Sugar30 g | [lee2019] |
| Anchovy sauce (myeolchi-aekjeot)150 g | An important source of biogenic amines in the study[lee2019] |
| Starter | spontaneous |
Total time across the recorded steps: 5.2 days – 34 days
What changes: Salt brine wilts the whole green onions
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
Pa kimchi is green onions, salted in brine and mixed with a paste of red pepper powder, garlic, ginger, glutinous rice paste, sugar and anchovy sauce. It ferments more slowly than cabbage kimchi. Its strong smell and sharp, pungent bite come from the onion itself. Made in 4 steps over 5.2 days – 34 days. The longest step, ferment, takes 5–34 days (Lee J.-H 2019) and runs at 10–25 °C (Lee H.-J 1999). Salt is 10 % (Lee J.-H 2019). Leuconostoc mesenteroides and Lactobacillus plantarum, the main lactic bacteria when it is well ripened and Levilactobacillus brevis, which made tyramine, putrescine and cadaverine in some strains do most of the fermenting.
| Main step | 5–34 daysReported[lee2019][lee1999] | Ferment |
|---|---|---|
| Temperature | 10–25 °CReported[lee1999][lee2019] | Ferment |
| Salt | 10 %Reported[lee2019] | Soak the green onions in brine |
| Acidity | pH 4.3–5.7Measured[lee2019] | Ferment |
Pa kimchi ferments more slowly than cabbage kimchi. In a comparison, fewer Leuconostoc and Lactobacillus reached their peak in pa kimchi, its sugar stayed higher to the end of the ferment, and at 10 °C it was still fermenting after 34 days.
In a 2019 survey, 6 of 13 market pa kimchi samples held about two to four times the 100 mg/kg histamine level suggested as safe, and 5 of 13 were over that level for tyramine. In the same study the anchovy sauce was an important source of the amines, and Levilactobacillus brevis strains from the kimchi made tyramine and putrescine.
Hazards the sources name: Biogenic amines (histamine up to 386 mg/kg and tyramine up to 181 mg/kg in market pa kimchi).
Every number is labelled with how it is known. How this atlas is made
The 15th-century Sangayorok and the 16th-century Suunjabang record two early forms of pa kimchi, one soaked in brine and one salted hard like jjanji. The onions were left unpeeled for months from summer or autumn and peeled to eat in winter, so the aim was long storage. The Encyclopedia of Korean Folk Culture presumes that today's seasoned pa kimchi took shape in late Joseon, when salted seafood, chilli, garlic and ginger became the standard kimchi seasonings. It also notes that seasoned kimchi developed fully in the 19th century.
