• Korean Journal of Community Nutrition
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• v.5 no.4
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• pp.598-607
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• 2000

The purpose of this study was to investigate the intake, preference, and utilization of kimchi in female high school students. A questionnaire was used as the instrument of investigation. The subjects were 371 female high school students in Chonbuk province. More than 80% of the subjects had eaten 8 kinds of kimchies Korean cabbage kimchi, cubed radish kimchi, radish leaves kimchi, green onion kimchi, salted cucumber, watery radish kimchi, radish root & leaves kimchi, and Korean wild radish kimchi. The subjects living in urban areas ate more stalk of sweet potato kimchi and leaf mustard kimchi, however the subjects living in rural areas ate more sedum kimchi. The subjects in large families ate more leaf mustard kimchi and sedum kimchi. The preferred kinds of kimchi were radish kimchi, Korean cabbage kimchi, cubed radish kimchi, and cucumber radish kimchi. Seventy-four point four percent of the subjects liked kimchi, whereas 1.6% of them disliked it. The reason eating kimchi was 'custom'(59.0%), 'taste'(30.7%), 'nutrition'(4.3%), 'traditional flod'(2.7%), and 'parents advice'(2.7%). 38.4% of the subjects in urban area ate kimchi for taste whereas 25.0% of them in rural area did. They prefefrred 'well fermented', 'hot', and 'very pungent' kimchi. The preferred dishes made with kimchi were stir-fried rice with kimchi, kimchi stew, pan-fried kimchi, and rice with bean sprouts & kimchi.

• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.428-455
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• 2010

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

• Journal of the Korean Dietetic Association
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• v.8 no.3
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• pp.289-300
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• 2002

The purpose of this study was to investigate the intake and preference of Kimchi in middle school students. A questionnaire was used as the instrument of investigation. The subjects were 375 male and 278 female students in Masan and Changwon City. The main results of this study are as follows. Fifty-nine point seven percent of the subjects liked Kimchi, whereas 3.7% of them disliked it, and the main reason liking Kimchi was 'hot taste' of Kimchi. Korean cabbage Kimchi and cubed radish Kimchi were highly preferred. And the preferred dishes made with Kimchi were stir-fried rice with Kimchi, Kimchi stew, pan-fried Kimch, seaweed rice with Kimch, Kimch pancake, Mandu with Kimchi, pork stew with Kimch. More than 90% of the subjects had eaten 6 kinds of Kimchi : Korean cabbage Kimchi, cubed radish Kimchi, radish leaves Kimchi, radish root & leaves Kimchi, watery radish Kimchi, white Kimchi. The frequency of Kimchi intake was 55.1% of the subjects ate Kimchi in every meal time, and 21.9% ate 2 times in a day. They preferred 'well fermented' and 'freshly prepared' Kimchi, and it was significantly difference between gender, male students more liked 'freshly prepared', whereas female students more liked 'well fermented' Kimchi(p<0.01).

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.126-130
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• 2005

Manufacturing method and ingredient ratio for young radish kimchi (yulmoo kimchi) and young radish watery kimchi (yulmoo mool-kimchi) were standardized from literatures. Ingredients having frequency of use greater than 50% were only used in the standardization process. Green onion, red pepper, red pepper powder, garlic, ginger, and anchovy juice were included in young radish kimchi. Green pepper, red pepper, garlic, ginger, and starch were included in young radish watery kimchi. The standardized ingredients ratio of young radish kimchi (yulmoo kimchi) on young radish 100 g was as follows: green onion 8.0$\pm$3.8, crushed garlic 2.9$\pm$1.3, crushed ginger 1.6$\pm$0.7, red pepper 7.0$\pm$1.7, red pepper powder 4.2$\pm$1.2, and anchovy juice 3.7$\pm$0.5. The standardized ingredients ratio of young radish watery kimchi (yulmoo mool-kimchi) on added water 100 mL was as follows: young radish 50.6:$\pm$10.8, crushed garlic 3.0$\pm$0.7, crushed ginger $1.5\pm$0, green onion 3.3$\pm$1.3, green pepper 3.3$\pm$1.9, red pepper 2.4$\pm$1.3, and starch $1.5\pm$0.6.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.852-857
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• 1998

Three kinds of kimchi using Chinese cabbage, leafy radish and mustard leaf were prepared by conventional method and stored at 5$^{\circ}C$ or 2$0^{\circ}C$ for 13 dyas. During storage at both temperatures, changes of the amounts of salt and ascorbic acid, pH and total acidity were determined, and the relationship of the decomposition of chlorophylls with the production of their derivaties was studied. At both storage temperatures, salt concentration of Chinese cabbage kimchi(3.7%), leafy radish kimchi(3.6%), mustard leaf kimchi(3.5%) was relatively constant during the entire storage period. However, pH and total acidity wre fluctuating with the remarkable changes during 3 days of storage. Ascorbic acid content was slowly decreased during the storage period and the decompositin rate of ascorbic and was greater at 2$0^{\circ}C$ than 5$^{\circ}C$. Among the kinds of kimchi tested, mustard leaf kimchi with the slow decomposition rate of ascorbic acid contained relatively high ascorbic acid content, while leafy radish kimchi contained the lowest content. At both storage temperatures, the production of pheophytin and pheophorbide from decomposition of chlorophyll was least in mustard leaf kimchi, but similar production rates in leafy radish and Chinese cabbage kimchi were observed.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.937-942
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• 2003

Kimchi was prepared with 5, 10 or 20%(w/v) Chinese radish and ripened at $20^{\circ}C$ for 3 days. Acid production and growth of lactic acid bacteria, sensory properties, and several volatile odor components in kimchi were examined. The effects of freeze-drying on the quality of kimchi were also studied. The pH of the control (kimchi prepared without Chinese radish) was 4.31 and gradually decreased as the amount of Chinese radish increased. The acidity of the control was 0.673% and gradually increased as the amount of Chinese radish increased. Viable counts of lactic acid bacteria in the samples did not differ significantly from the control. The pH of freeze-dried/rehydrated kimchi slightly decreased as the amount of Chinese radish increased while its acidity gradually increased. The viable count of lactic acid bacteria of freeze-dried/rehydrated kimchi did not differ significantly as the amount of Chinese radish increased. Overall acceptability and taste of kimchi and freeze-dried/rehydrated kimchi generally improved by the addition of 10% or 20% Chinese radish. Six volatile odor components including ethanol and five sulfur-containing components (SCC) were identified from unripened kimchi, and the level of two SCCs increased as the amount of Chinese radish increased. Eight volatile odor components, ethanol and seven SCCs, were identified from ripened kimchi and the level of five SCCs increased as the amount of Chinese radish increased. Diallyl sulfide and methyl trisulfide were newly detected from the ripened samples, but not from the unripened kimchi. Freeze-drying substantially reduced all of the volatile odor components from kimchi. Five volatile odor components including ethanol and four SCCs were identified from the freeze-dried/dehydrated samples.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.894-909
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• 2015

The purpose of this research aims to reveal how radish kimchi (Jong-ga) differs in Jong-ga recipes and old cookbooks. To accomplish this, old cookbooks ("Soowoonjabbang", "Jusiksiui", "Eumsikbangmunnira", "Siuejunsuh", "Banchandeungsok", and "Buinpilji") were reviewed and 8 Jong-ga recipes (Seogye Park Se-dang from the Bannam Park clan Jong-ga, Myungsukgong from the Changnyeong Jo clan Jong-ga, Nampa Park Jae-gyu from the Milyang Park clan Jong-ga, Geunggudang Kim Joong-jeung from the Gwangsan Kim clan Jong-ga, Dongchundang Song Jun-gil from the Eunjin Song clan Jong-ga, Myeongjae Yun Jung from the Papyung Yun clan Jong-ga, Daeseunggong Ryu Cha-dal from the Munhwa Ryu clan Jong-ga, Inmukjae Son Sung-jeung from the Milseong Son clan Jong-ga) from five areas were reviewed. We classified the radish kimchi into five categories, radish kimchi, Dongchimi, kkakdugi, Seokbakji and Nabak kimchi and other kimchi. According to old cookbooks, most kimchi was made with radish, cabbage, cucumber, pear, yuju, fish meat, and salt. Modern Jong-ga is made of seasoned radish, sticky rice paste, seafood, sugar, powdered pepper, fish sauce and salt. This study helps to understand notable clans' cultures via their recipes for kimchi.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.185-193
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• 2017

The objective of this research was to determine the current consumer interest toward Korean Kimchi and identify the preferred sensory characteristics of Kimchi using qualitative consumer studies on Chinese consumers. Five different sessions of focus group interview (FGI) were conducted (n=39). The FGI session was designed to determine 1) current knowledge and interest as well as usage level of Korean-style Kimchi, 2) interests toward different Korean Kimchi based on appearance and tasting evaluation. Based on the results, radish was the most accepted ingredient for Kimchi among Chinese consumers, as it resembles the sensory characteristics of Chinese-style Kimchi. The sensory characteristics driving consumer preferences towards radish-based Kimchi included crunchy texture, and just-about-right sweet and spicy flavor. Thinly sliced radish was the most accepted shape of radish-based Kimchi. The current study provides practical information for product development of Kimchi targeted for Chinese.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.577-581
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• 2020

This study examined the physicochemical properties of radish pickle containing different natural preservatives (grapefruit seed extract, green tea extract, rosemary, or olive) stored for 0, 1, 2, 3, and 4 weeks. The hardness and color of the radish pickles with the grapefruit seed extract was higher than the other radish pickles during storage from week 0 to week 4. A 14.52% and 13.80% decrease in hardness and color were observed in the radish pickles with grapefruit seed extract (GFE), respectively. In addition, the total phenolic content was highest in the GFE in natural preservatives. Based on the results, GFE was selected as the optimal natural preservatives, and the growth of total viable bacteria and yeast were evaluated. The total viable bacteria and yeast showed similar patterns to the control. These results are expected to be useful in producing radish pickles with optimal quality and contribute to the development of various foods in the food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.311-316
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• 2005

Fermentation properties and in vitro anticancer effect of young radish (YR) kimchi and young radish watery (YRW) kimchi were investigated during fermentation at 5℃. The fermentation of YR kimchi during 2-3 weeks led to the decrease of pH down to pH 4.3, increased acidity, and the highest Leuconostoc sp. counts. YR kimchi showed the acidity of 1.04-1.27% at the pH 4.3, when the kimchi was ripened properly. The fermentation of YRW kimchi during 9 days led to the decrease of pH down to pH 4.3 and the acidity of 0.20%. Inhibitory effects of the juices of YR, YR kimchi, and YRW kimchi on the growth of AGS human gastric adenocarcinoma cells in MTT assay were increased with the added concentration. The juice of YR kimchi had a higher inhibitory effect on the growth of AGS human gastric adenocarcinoma cells than that of YRW kimchi at same concentration. The juice of YR kimchi showed similar inhibitory effects on the growth of AGS human gastric and HT-29 human colon adenocarcinoma cells in MTT assay to baechu kimchi, which the inhibition rates are more than 50%.