Kimchi
김치
Fermented chinese cabbage, cabbage, spring onion - Korea, East Asia. Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- Salt in the cabbage after salting
- 2.0 to 4.0% w/w
- Salting solution
- 8 to 15% salt in water
- Time in the salting solution
- two to seven hours
- Organisms named
- Lactobacillus plantarum, L. brevis, Streptococcus faecalis, Leuconostoc mesenteroides, Pediococcus pentosaceus
The prepared cabbage is placed in a salt solution (8-15%) for two to seven hours in order increase the salt content of the cabbage to between 2.0-4.0% (w/w).
The prepared cabbage is placed in a salt solution (8-15%) for two to seven hours in order increase the salt content of the cabbage to between 2.0-4.0% (w/w).
The prepared cabbage is placed in a salt solution (8-15%) for two to seven hours in order increase the salt content of the cabbage to between 2.0-4.0% (w/w).
Among the two hundred bacteria isolated form kimchi, the important micro-organisms in kimchi fermentation are known to be Lactobacillus plantarum, L. Brevis, Streptococcus faecalis, Leuconostoc mesenteroides and Pediococcus pentosaceus.
How it is made, step by step - 5 steps, each one quoted from FAO Bulletin 134 6.2.3.
Why this is here
Kimchi (; Korean: 김치; pronounced [kim.tɕʰi]) is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish.
English Wikipedia, Kimchi, CC BY-SA 4.0.
Character
Described in the literature as acidic, mild-sour, wet, side-dish.
Other ingredients: Garlic, red pepper, green onion, ginger, and salt.
Organisms
As named by the sources, under the names those sources used. Where a name has since been reassigned, the organism page says so and gives the current one.
- Lactobacillus plantarum
- Streptococcus faecalis
- Leuconostoc mesenteroides
- Pediococcus pentosaceus
- Leuconostoc citreum
- Leuconostoc gasicomitatum
- Leuconostoc kimchii
- Leuconostoc inhae
- Weissella koreensis
- Weissella kimchii
- Weissella cibaria
- Lactobacillus sakei
- Lactobacillus delbrueckii
- Lactobacillus buchneri
- Lactobacillus brevis
- Lactobacillus fermentum
- Pediococcus acidilactici
The published record
| Source | What it says |
|---|---|
| FAO Bulletin 134 Table 2.1 | Listed as fermented in brine of the East Asia. Taken by the bulletin from G. Campbell-Platt (1987). |
| Tamang, J.P., Watanabe, K. and Holzapfel, W.H. | Microorganisms isolated from some common and uncommon fermented vegetable products of the world. |
| Swain, M.R., Anandharaj, M., Ray, R.C. and Parveen Rani, R. | Examples of traditional fermented fruits and vegetables, which are used in various parts of Asian subcontinent. |
Composition
Sodium is the number worth reading here. It is what the salt percentage produced.
| Food | Sodium mg/100 g | Energy kcal | Source |
|---|---|---|---|
| Kimchi | 498 | 15 | Survey (FNDDS) |
Same substrate
- Suan-tsai
- Dha muoi
- Gundruk
- Pao cai
- Sauerkraut
- Sauerkraut (USDA home method)
- Sayur asin
- Beni shōga
- Dongchimi
- Ginger pickle
- Yan-jiang
- Sinki
- Suan-cai
- Jangajji
- Laba garlic
- Morkovcha
Same region
- Baechu-kimchi
- Baek-kimchi
- Dongchimi
- Dubu-kimchi
- Jangajji
- Nabak-kimchi
- Oiji
- Pa-kimchi
- Yeolmu-kimchi
- Bossam-kimchi
- Cha-ts'ai
- Chonggak-kimchi
- Dan moogi
- Hiroshimana
- Jangagee
- Kachdoo kigactuki
- Kaktugi
- Mootsanji
- Muchung-kimchi
- Nara senkei
- Narazuke
- Nozawana
- Nukamiso-zuke
- Oigee
- Oiso baegi
- Omizuke
- Pow tsai
- Red in snow
- Seokbakji
- Shiozuke
- Szechwan cabbage
- Tai-tan tsoi
- Takana
- Takuan
- Tongbaechu-kimchi
- Tongkimchi
- Totkal kimchi
- Tsa Tzai
- Tsu
- Umeboshi
Fields on this page come from Literature FAO 134 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.