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Vegetables from Korea
Yeolmu kimchi is made from young radish plants, salted and mixed with green onion, red chilli, chilli powder, garlic, ginger and anchovy sauce. A watery form, yeolmu mul-kimchi, is thickened with a little starch and sours faster.
| Salted young radish100 g | [kong2005a] |
| Green onion8.0 g | [kong2005a] |
| Red chilli7.0 g | [kong2005a] |
| Red pepper powder4.2 g | [kong2005a] |
| Salted anchovy sauce (jeotgal)3.7 g | [kong2005a] |
| Crushed garlic2.5 g | 2.9 g in the paper's English abstract[kong2005a] |
| Crushed ginger1.6 g | [kong2005a] |
Total time across the recorded steps: 14 days – 21 days
What changes: Salt wilts the young radish leaves and thin roots
Output: salted young radish, leaves and roots.
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
Yeolmu kimchi is made from young radish plants, salted and mixed with green onion, red chilli, chilli powder, garlic, ginger and anchovy sauce. A watery form, yeolmu mul-kimchi, is thickened with a little starch and sours faster. Made in 4 steps over 14 days – 21 days. The longest step, ripen cold, takes 14–21 days (Kong C.-S 2005) and runs at 5 °C (Kong C.-S 2005). Leuconostoc, at its highest count when the kimchi reaches best ripeness at 5 °C and Lactobacillus, high from early on in the watery form do most of the fermenting.
| Main step | 14–21 daysMeasured[kong2005b] | Ripen cold |
|---|---|---|
| Temperature | 5 °CMeasured[kong2005b] | Ripen cold |
| Acidity | pH 4.3Measured[kong2005b] | Ripen cold |
Yeolmu kimchi uses the young radish plant, where kkakdugi and chonggak kimchi are built on the radish root. At best ripeness at 5 °C it carries much more acid than the watery form, 1.04–1.27 % against 0.20 %.
A survey of Korean kimchi found lower biogenic amine levels in yeolmu kimchi than in baechu kimchi. In storage, its nitrate fell by about 12 % from the day it was made.
Every number is labelled with how it is known. How this atlas is made
A 1995 survey in Seoul and Chungcheong listed yeolmu kimchi among the kimchi made in spring, when less salted seafood and more fresh vegetables were used.
