Dubu-kimchi
Korea. Region and substrate as published. No source consulted here states its fermentation parameters.
Parameters
None of the sources this site reads states a salt percentage, a temperature, a duration or a terminal pH for Dubu-kimchi. That is a gap in the published record rather than a gap in this page, and it is not filled in from anywhere else.
Why this is here
Soft, warm, blanched tofu is served with well-fermented, tangy baechu-kimchi (napa cabbage kimchi) stir-fried with pork.
English Wikipedia, Dubu-kimchi, CC BY-SA 4.0.
Same region
Fields on this page come from Wikipedia. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.
Name, region and substrate partly from English Wikipedia (CC BY-SA 4.0) and Wikidata (CC0). Neither supplies a number on this site.