• 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.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.286-292
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• 1997

The purpose of this study was to investigate the effect of citron (Citrus junos) on Dongchimi (watery radish kimchi) fermentation. Dongchimi with various levels (0, 1, 2, 4, 6％) of citron was fermented at 10$^{\circ}C$ for 36 days. The pH of Dongchimi decreased slowly in all samples during fermentation, however, it was slightly lower in citron-added Dongchimi. Total acidity and turbidity of Dongchimi increased gradually during formentation, in which the level of increase was greater as the ％ of added citron increased. However, the total acidity and turbidity of Dongchimt without citron increased dramatically on 36$\^{th}$/ day of fermentation, and reached the values similar to those of Dongchimi with 6% citron. Reducing sugar content increased gradually up to 15∼23 days of fermentation and decreased rapidly for the rest of the period. The content of vitamin C was much higher in citron-added Dongchimi, and especially it was 4 times higher than that of without citron at the beginning of fermentation. The number of lactic acid bacteria reached the maximum on 15$\^{th}$/ day in citron-added Dongchimi and on 30$\^{th}$/ day in Dongchimi without citron, and decreased thereafter.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.726-732
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• 1994

Development of an effective method for the preparation of dongchimi juice was investigated by addition of NaCl, sucrose and hydrolytic enzymes before fermentation and addition of dongchimi juice during fermentation. The Chinese radish was ground and suspended in water (1:1, w/v) with addition of spices of garlic, green onion and ginger followed by fermentation at $25^{\circ}C$. Increase in NaCl concentration of brinning solution from 1.0 to 5.0% resulted in a significant decrease in the rates of pH decrease and acidity increase. The sugar addition resulted in a faster changes of them, particulary after 24 hours at $25^{\circ}C$. The fermentation rate was also greatly improved by enzymatic hydrolysis with using viscozyme, a commercial polysaccharides hydrolyzing enzyme, before fermentation. When the fermented juices of two stage (pH 5.4 and pH 4.4) were added up to 15% before (pH 5.4 juice) and during (pH 4.4 juice) fermentation, the initial and second stage of fermentation were significantly improved. Therefore a method of addition of sugar, hydrolytic enzymes and dongchimi juice before or during fermentation was suggested for dongchimi juice preparation.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.42-48
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• 2004

The effect of xylitol on the Dongchimi fermentation was investigated by measuring the sensory, physicochemical and microbiological properties during fermentation of up to 30 days. Dongchimi with 0, 1, 2, 3 and 4％ w/v xylitol was fermented at 10$^{\circ}C$. The addition of 1％ xylitol gave the highest scores in terms of the overall acceptability, texture, ripeness, sweet taste and smell. During the fermentation, the total acidity increased, while the pH gradually decreased. The reducing sugars showed the highest content with the addition of 1％ xylitol. The vitamin C was increased in the early stage of fermentation, but reduced gradually after 5 days. The vitamin C content of the Dongchimi with 2％ xylitol addition was shown to be the highest. The total viable cells and lactic acid bacteria increased between 2 and 5 days of fermentation, but were gradually reduced thereafter. The numbers of lactic acid bacteria with 1％ xylitol addition were more numerous than with the other percentage additions. The current study showed that the application of 1％ xylitol to the fermentation of Dongchimi enhanced the sensory values of the fermented product.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1596-1603
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• 1999

Dongchimi (Korean-style fermented radish with juice) products were frozen to prevent further acidification and softening of texture by restraining microbial growth and enzyme activity during storage. Dongchimi juice and radish were separated prior to freezing process. Dongchimi radish was frozen at $-20^{\circ}C,\;-70^{\circ}C$ and immersed in liquid nitrogen and dongchimi juice was frozen at $-20^{\circ}C\;and\;-70^{\circ}C$. Frozen dongchimi samples were thawed with ambient temperatures of $4^{\circ}C\;and\;27^{\circ}C$ and with 915 MHz-microwave, respectively. Dongchimi radish immersed in liquid nitrogen and thawed with 915 MHz-microwave showed the highest pectinesterase activity and hardness, and the lowest polygalacturonase activity and color change, indicating that this quick freezing-quick thawing method can be used for the long-term storage of dongchimi products. Dongchimi juice frozen at $-70^{\circ}C$ and thawed with 915 MHz-microwave retained its pH and titrable acidity, and showed a largest reduction in total aerobic count and lactic acid bacteria.

• Microbiology and Biotechnology Letters
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• v.36 no.2
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• pp.96-100
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• 2008

Diversity of lactic acid bacteria involved in 5 Korean fermented vegetables (Cot kimchi, Dongchimi, Baechu kimchi, Oisobagi, and Chonggak kimchi) was investigated using PCR-based method. PCR primer pairs targeted the recA gene were used for the detection of 7 species of lactic acid bacteria mainly found in kimchi and Lactobacillus acidophilus involved in dairy fermentation. Lactobacillus plantarum and Lactobacillus sakei were detected in all samples tested but Lactobacillus paraplantarum, Lactobacillus pentosus, and Lb. acidophilus were not detected. Lactobacillus brevis and Leuconostoc citreum were detected only from Baechu kimchi and Leuconostoc mesenteroides was detected from Got kimchi, Dongchimi, Baechu kimchi, and Oisobagi. The difference of detected species from fermented vegetables may be originated from the difference of main materials. Lb. plantarum and Lb. sakei are supposed to be broadly involved in Korean fermented vegetables.

• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.139-145
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• 2000

A survey on the preference of kimchi and actual amounts of kimchi intake conducted from july to october 1999 to get basic information needed for the augmentation of kimchi intake. Total 1,241 of women and men aged $10{\sim}60$ in kyung-nam area participated in this survey. Except people aged $20{\sim}30$, all of subjects, especially in people aged 60 and over, liked fresh prepared kimchi best, and then fermented kimchi. But all of subjects disliked over fermented kimchi.(p<0.001) And women$(4.3{\pm}0.9)$ liked better fresh prepared kimchi than men$(4.2{\pm}1.0)$, men$(4.0{\pm}0.9)$ liked better fermented kimchi than women$(3.9{\pm}1.1)$.(p<0.05) In subjects aged above 40, as age grow up, the preference of fermented kimchi and over fermented kimchi grew lower. All of subjects best liked chinease cabbage kimchi, and then chonggak kimchi, kakdugi, yeulmu kimchi, dongchimi in order. And women liked better nabag kimchi, yeulmu kimchi, sesame leaf kimchi, bek kimchi, cucumber kimchi, godulppegi kimchi than men and men liked better chinease cabbage kimchi, kakdugi, dongchimi than women.(p<0.05) People aged $10{\sim}20$ and above 60 disliked chonggag kimchi. The preference of kakdugi were high in people aged $10{\sim}20$, but as age grow up, the preference of kakdugi became lower.(p<0.001) The preference of nabak kimchi and dongchimi with juice were significantly high in people aged 60 and over but people aged $10{\sim}20$ disliked. Also subjects aged $10{\sim}20$ disliked significantly yeulmu kimchi, sesame leaf kimchi, green onion kimchi, bek kimchi, cucumber kimchi, mustard leaf kimchi and godulppegi kimchi and subjects aged $20{\sim}30$ disliked significantly yeulmu kimchi, mustard leaf kimchi, godulppegi kimchi(p<0.001). But subject aged 30 and older liked all kinds of kimchi. The amounts of kimchi intake in Kyung-nam area were same level of average amount(100g) of korean intake but the amounts of kimchi intake of men$(106.4{\pm}74.0)$ were more than women$(96.9{\pm}69.5)$(p<0.05)

• KSBB Journal
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• v.30 no.5
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• pp.245-252
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• 2015

The aim of this study was to investigate the efficacy of enhanced physiological activities in cultures isolated from Korean fermented watery Kimchi, Dongchimi, of single lactic acid bacteria (LAB), and when these three are mixed LAB as probiotics. Using the BIOLOG system and 16S rRNA sequencing, the isolates were characterized, and identified and assigned to Leuconostoc mesenteroides DK-3, Leuconostoc dextranicum DK-6, and Lactobacillus curvatus DK-13, respectively. Growth rate and pH changes, production of organic acids as metabolites, and physiological activities of the single and mixed LAB cultures, were monitored and compared. In mixed LAB cultures after 72 h of incubation, the maximum concentrations of lactic acid and acetic acid were approximately 340.5 mM and 191.9 mM, respectively, and pH changed from 7.00 to 3.62. Mixed LAB cultures were able to eliminate 96.3% of nitrite. Activities of antioxidant and ${\beta}$-galactosidase were 60.3% and 16.8 units/mg, respectively. Significant antibacterial activity of the concentrated supernatants was demonstrated against several food-poisoning bacteria. Physiological activities obtained from the mixed LAB cultures have been shown to be considerably higher than those of single LAB cultures. In conclusion, these studies demonstrate that compared to the single cultures, all physiological activities in mixed LAB cultures are significantly enhanced.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.262-266
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• 1991

The physicochemical properties of dongchimi, a Korean fermented Chinese radish, were investigated for their changes during fermentation in 7% NaCl brining solution at $4{\sim}35^{\circ}C$, The results showed that the relative viscosity of brining solution were initially decreased before steady increase there after. The Hunter L value increased and a value decreased and the turbidity also showed a similar increase as L value as affected more significantly by high fermentation temperature. The hardness of Chinese radish decreased initially followed by a little increase and then slowly decreased at later stage of fermentation. A linear relationship was found with decrease in salt concentration in brining solution and logarithmic value of brining time and activation energy was calculated for temperature range of $4{\sim}35^{\circ}C$ from the relationship.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.86-94
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• 2004

The purpose of this study was to investigate the changes of hardness and microstructure of Dongchimi cooked with various source of water(distilled water, purified water, Cho Jung Carbonated Natural water). This study was conducted to observe the changes of pH, total acidity, salt content, turbidity, texture and microstructure. Dongchimi cooked with source of water of water was fermented at 10$^{\circ}C$ for 46 days. The changes of pH on Dongchimi cooked with various source of water decreased in all samples during fermentation period, and then showed a slowly decrease after 12 days of fermentation. The total acidity of Dongchimi cooked with Cho Jung Carbonated Natural water was arrived slowly at best tasting condition 0.3 ∼ 0.4 point compared with other conditions. So Dongchimi cooked with Cho Jung Carbonated Natural water was continued to the best tasting condition for end of fermentation. At early stage of fermentation, the changes of turbidity of Dongchimi used Cho Jung Carbonated Natural water showed highly as compared with other test condition for 12th days of fermentation. The maximum cutting force of chinese radish of Dongchimi showed the highest value among all at the 25th day of ripening and then decreased gradually. The maximum cutting force of chinese radish of Dongchimi used Cho Jung Carbonated Natural water was the highest compared with other conditions at 25th day of fermentation. The calcium content of Dongchimi juice used Cho Jung Carbonated Natural water was observed hish at the early stage of fermentation and showed the highest value at 25th day of ripening. The calcium content of chinese radish and Dongchimi juice of Dongchimi cooked with water purifier was lower than that of Dongchimi cooked with Cho Jung Carbonated Natural water, and was higher than that of Dongchimi cooked with Distilled water at the early stage of fermentation. The magnesium content in all samples increased gradually from the early stage of fermentation. The microstructure showed disintegration appearance of middle lamella and cell wall during fermentation period.