Standardization of Kimchi and Related Products (3)

김치류 및 절임류의 표준화에 관한 조사연구(調査硏究)(3)

  • Choi, Sun-Kyoo (Department of Food Science and Technology, Kyung Hee Univ.) ;
  • Hwang, Seong-Yun (Department of Food Technology, Ansung Univ.) ;
  • Jo, Jae-Sun (Department of Food Science and Technology, Kyung Hee Univ.)
  • Published : 1997.12.30


This study was conducted to investigate the standardization of kimchi and related products. There are about 339 kinds of kimchi and related products in Korea. Half of those various kimchi was 50% of the total products, and the other groups are in the order of Jangachi (high salted vegetable pickles, Saengchae (a salad type kimchi), Kakduki(reddish kimchi), Keotjulyi(nonfemented kimchi), Pickles, Seobakji (kimchi based on raddish, fish and other ingredients) and Shickgae (lactic fermented fish products). About 200 ingredients (chinese cabbage, raddish, cucumber, other vegetables, fruits, seaweeds, fish, meat etc.) were used for those products. Tongbaechu kimchi (whole headded chinese cabbage kimchi) and Possam kimchi (wraped kimchi with chinese cabbage leaves) were made by about 30 ingredients, respectively. Kakduki, Oyster-kakduki, Chonkak kimchi (kimchi based on small raddish with leaves) and Tongchimi (raddish kimchi with brine soup) were made by raddish and more than 10 ingredients, but the subsidiary ingerdients were less than that of chinese cabbage kimchi. Other products such as Yulmu kimchi and Oisobaki (a cucmber kimchi) were also dicussed.