- Volume 21 Issue 2
Physico-chemical Changes of Radish Cubes for Kakdugi during Salting
간절임중 깍뚜기용 무우 Cube의 이화학적인 변화
- Kim, Joong-Man (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University) ;
- Shin, Mi-Kyung (Department of Food and Nutrition, College of Home Economics, Wonkwang University) ;
- Hwang, Ho-Sun (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University)
- Published : 1989.04.01
Physico-chemical changes caused by salting Korean radish cubes (for Kakdugi) with sodium chloride solution were investigated. Two-centimter cubes of Korean radish were soaked in saline solution of 5, 10, 15, 20 and 25 percent concentration. Optimum salinity, 3% as determined by taste, was reached in six hours at 5% strength, two hours in 10%, one hour at 15% and within one hour at concentration of 15% plus. Radish cubes salted in 5, 10. 15, 20 and 25% sodium chloride solution in a cube/solution weight ratio of 1:1 decreased in volume from 7.6 to 11.2% after one hour, and from 11.2 to 17.9% after six hours. Decrease in moisture content was from 83.0 to 75.9% in one hour and from 74.5 to 68.5% after six hours.