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Vegetables from Korea
Put kimchi is made in spring or autumn from newly grown yeolmu radish or young cabbage. In a study of young-cabbage kimchi, the pH fell most sharply up to day 4 of storage, and lactic bacteria were at their peak from day 4 to day 18.
| New-season yeolmu or young cabbage | [kowiki] |
Total time across the recorded steps: 4 days – 18 days
What changes: New-season young radish greens or young cabbage are the starting material
Korean Wikipedia defines put kimchi as kimchi of new yeolmu radish or young cabbage, made in spring and autumn.
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
Put kimchi is made in spring or autumn from newly grown yeolmu radish or young cabbage. In a study of young-cabbage kimchi, the pH fell most sharply up to day 4 of storage, and lactic bacteria were at their peak from day 4 to day 18. Made in 2 steps over 4 days – 18 days. The longest step, ripen at room temperature, then store, takes 4–18 days (Park Y.-H 2007).
| Main step | 4–18 daysMeasured[park2007] | Ripen at room temperature, then store |
|---|
Put kimchi is defined by its new-season young greens, made in spring and autumn, not by a fixed recipe. In the storage study its microbial changes were similar to those of ordinary cabbage kimchi, according to the authors.
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). In the storage study of young-cabbage kimchi, nitrate fell by about 11 % from the day it was made (Park 2007).
Every number is labelled with how it is known. How this atlas is made
