Pa-kimchi
파김치
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 Pa-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
Pa-kimchi uses medium-thick green onions known as jjokpa (쪽파), which are fermented to maturity in powdered red pepper gochutgaru, garlic, ginger and seasoned with myeolchi jeot (salted anchovies).
English Wikipedia, Pa-kimchi, CC BY-SA 4.0.
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 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.