• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.574-581
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• 2005

Physicochemical and sensory properties of Mul-Kimchi(warery Kimchi) prepared with red cabbage was compared with those of Chinese cabbage or white cabbage. Acidity and turbidity of red cabbage Mul-Kimchi were somewhat higher than those of Chinese cabbage one, which was due to higher soluble solid content in red cabbage Mul-Kimchi. Hunter color a value of red cabbage Mul-kimchi was very much higher than that of Chinese or white cabbage, which was consistent with the data of anthocyanin content. Free radical scavenging activity was much higher in red cabbage Mul-kimchi than in Chinese or white cabbage one. Red cabbage Mul-kimchi had higher values of hardness, fracturability and chewiness during fementation, compared with those of Chinese or white cabbage one. Sensory results showed that there was no difference in overall acceptability among three kinds of Mul-kimchi, although red cabbage one has higher scores of appearance and color than others. Best to the results of this study, it is suggested that red cabbage is a good ingredient for Mul-kimchi.

• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.711-716
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• 2019

Red Chinese cabbage is rich in anthocyanins, with beneficial effects on anti-obesity and lipid profiles. The purpose of this study was to examine the anti-obesity effects of red Chinese cabbage. Four-weeks old Spague-Dawley male rats were divided into four groups for six weeks as follow: Normal Diet (ND), High Fat Diet (HFD), HFD + Red Chinese Cabbage Diet (RCD), HFD + Red Chinese Cabbage Juice (RCJD). After six weeks, the liver weight was significantly higher in the HFD group than in the other groups, and the RCD and RCJD groups showed similar values to the ND group. The epididymal fats were significantly higher in all high fat diets (HFD, RCD, RCJD) than in the ND group and there was statistical significance in the post-tests when comparing the RCD and RCJD groups with the HFD group. Triglycerides significantly decreased in the RCD group. In conclusion, red Chinese cabbage is rich in anthocyanins, with beneficial effects on organ weight and lipid profiles.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.13-19
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• 1995

The purpose of this study was to investigate the method of making whole Chinese cabbage Kimchi, the family's taste in Kimchi and the reason for disliking the taste of Kimchi in the Taegu area. The results were as follows; 1) Most housewives learned the method of making the Kimchi from their mothers. Method was as follows; First, scatter salt on the whole Chinese cabbage and soak that for 3∼6 hours. After, wash the whole Chinese cabbage 3 times. Then, add red pepper powder, garlic, ginger and salted fermented anchovy as basic seasoning. Be sure to, mix the red pepper powder and salted fermented anchovy until they taste hot and salty. Store the whole Chinese cabbage until they ferment. Afterwards store the whole Chinese cabbage in the refrigerator. 2) It was the whole Chinese cabbage Kimchi that most family members preferred. 3) Among the family members, the old age group preferred newly made Kimchi because of the cool and fresh taste. The adult group preferred fresh taste, also smell and peculiar taste of the seasoning were important. The adolescent group preferred fresh taste and sour taste. 4) It shows that most of the family likes Kimchi, and among the family members, about 25% of the sons and daughters dislike Kimchi. And it shows that all family members dislike salty taste. 5) The older housewives’ Kimchi was preferred over the younger housewives’ Kimchi.

• Journal of the Korean Society of Food Culture
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• v.27 no.4
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• pp.346-353
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• 2012

This study was designed to investigate foreigner preferences for the sensory characteristics of kimchi with different fermentation periods. After fermentation in a 5 freezer for 1, 7, and 15 days, Red Chinese Cabbage Kimchi, White Chinese Cabbage Kimchi, Kkakdugi, Chonggak Kimchi, Cucumber Kimchi, Green Onion Kimchi, and Mustard Kimchi were served to the respondents. The respondents had resided in Seoul and Kyunggi province for 3 years or less, and were from Asia, Europe, and the Middle East. Most respondents (62.9%) consumed a Korean meal daily, and 45% of all respondents reported eating kimchi 3 or 4 times a week. As a result, it can be said that foreigners residing in Korea preferred to eat kimchi as a side dish. Based on the respondents answers, we were able to determine the relative popularity of the different types of kimchi. They were, from most popular to least popular, Red Chinese Cabbage Kimchi, Kkakdugi Kimchi, Cucumber Kimchi, White Chinese Cabbage Kimchi, Chonggak Kimchi, Green Onion Kimchi, and Mustard Kimchi. Among those fermented for 1 day, Cucumber Kimchi was most preferred for its. When evaluating the overall preference of Kimchi, the best was in the order of Chinese cabbage (red)>Kkakdugi>Cucumber>Chinese cabbage (white)>Chonggak>Green onion>Mustard Kimchi. For 1 day in a fermented period, Cucumber Kimchi had the most preferred taste (5.76), appearance (5.66), odor (5.89), and texture (5.70). However, Cucumber Kimchi was least popular after 15 days of fermentation (p<0.01). The most preferred Kimchi after 15 days of fermentation was Red Chinese Cabbage Kimchi. Among the kimchi fermented for 7 days, White Chinese Cabbage Kimchi was most preferred. While foreigners indicated that they were satisfied with all the types of kimchi fermented for 1 day and 15 days, they were not satisfied with any of the kimchi fermented for 7 days, save for the White Chinese Cabbage Kimchi. Kkakdugi Kimchi had very high satisfaction scores for appearance, but low scores in taste. On the other hand, Chinese Cabbage Kimchi had low scores in odor (5.02-5.29), but high in texture (5.37-5.62) and taste (4.80-5.30), which are not factors sensitive to a change in acidity. These results showed that foreigners were generally satisfied with Kimchi, but became less satisfied as the Kimchi ripened. Most foreigners were not satisfied with the types of Kimchi that had a strong flavor. Chinese Cabbage Kimchi became the least sour after fermentation, and Cucumber Kimchi became most sour after fermentation.

• Korean Journal of Soil Science and Fertilizer
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• v.26 no.4
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• pp.259-264
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• 1993

Allelopathic chemicals exudated from plants stimulate or inhibit crops directly or indirectly. To prove the effects of allelochemics, we isolated and identified the compounds by bioassays on the monoculture and crosscropping cultre systems. p-Coumaric acid were exudated on all of the test crops such as tomato, red pepper, lettuce, chinese cabbage and sesame, but pyrogallol and phenylacetic acid on tomato. hydroquinone on red pepper and egg plant, pyrogallol on lettuce, and vanillic acid on chinese cabbage. The highest total concentration of allelochemics was $5,883{\mu}g$ on tomato, lowest was $220{\mu}g/g$ dry plant weight on sesame. On the cross-cropping culture of tomato-egg plant, tomato-red pepper, chinese cabbage-egg plant, chinese cabbage-red pepper and chinese cabbage-sasame, the plant height, aerial dry weight and total dry weight of the tomato and the chinese cabbage were inereased contrast with monoculture, but decreased greatly on red pepper and sesame. Growth rate of both crops on the cross-cropping culture of tomato-chinese cabbage declined, while that of chinese cabbage was increased but lettuce decreased on the chinese cabbage-lettuce cross-cropping culture contrast with monoculture.

• Korean Journal of Soil Science and Fertilizer
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• v.37 no.3
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• pp.171-176
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• 2004

To investigate the availability of nitrogen decomposed and released from liquid pig manure (LPM), this experiment was performed with red pepper (Capsicum annuum L., cv. Hanbando), and Chinese cabbage (Brassioa campestris L., cv. Konaenggiyeureumbaechoo) in 2001. Based on the total nitrogen of chemical fertilizer, both red pepper and chinese cabbage were treated with three and four applications of LPM, respectively. Yield of red fruits in the red pepper was increased by an enhancement of LPM application. However, that of chinese cabbage was enhanced with a reducing supply of LPM. Biosynthesis of polyamine in both crops such as red pepper and chinese cabbage was large in the early growth stage and was not increased by LPM application. The high biosynthesis of bound polyamine, monoamine and diamine, in the early growth stage was changed in an increase of conjugated polyamine and polyamine with a process of crop growth. Inorganic components in the leaf of red pepper by LPM application were equal or slightly lower than in chemical fertilizer, however, from the middle growth stage, contents of phosphate and potassium were increased. Those of chinese cabbage were slightly decreased from the early growth stage to the late. Considering this experiment, the thoughtless supply of LPM has not resulted in certain crop damages, and an application of LPM to increase a yield was different from crop species at some extent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.625-632
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• 1998

To enhance the antimutagenic and anticancer activities of chinese cabbage kimchi, 13 kinds of kimchi, which were different kinds and levels of sub-ingredient added kimchi, were prepared and fermented at 15℃ for 1 day and then at 5℃ up to pH 4.3. The antimutagenic effects of the methanol extracts of the kimchi were studied by using Ames mutagenicity test in Salmonella typhimurium TA100 and SOS chromotest in E. coli PQ37. Among the kimchi samples, high ratio of red pepper powder(7%) and garlic(2.8% or 5.2%) added kimchi, 1% chinese pepper powder added kimchi and organic cultivated chinese cabbage kimchi significantly reduced(p<0.05) the mutagenicity induced by aflatoxin B1(AFB1) in Ames test and SOS response against N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) in SOS chromotest, and also the kimchi inhibited more effectively(p<0.05) the survival and growth of AGS human gastric adenocarcinoma cells than the standarized kimchi on the SRB assay, MTT assay and growth inhibition test. These results suggest that the antimutagenic and anticancer activites of kimchi can be increased by the sub-ingredients such as organic cultivated chinese cabbage, red pepper powder, garlic and chinese pepper powder.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.6
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• pp.463-468
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• 2013

The level of nitrous oxide ($N_2O$), a long-lived greenhouse gas, in atmosphere has increased mainly due to anthropogenic source, especially application of nitrogen fertilizers. Quantifying $N_2O$ emission from agricultural field is essential to develop national inventories of greenhouse gases (GHGs) emission. The objective of the study was to develop emission factor to estimate direct $N_2O$ emission from agricultural field in Gangwon-do, Korea by measuring $N_2O$ emissions from potato (Solanum tuberosum), red pepper (Capsicum annum L.), and Chinese cabbage (Brassica campestris L.) cultivation lands from 2009 to 2012. Accumulated $N_2O$ emission was $1.48{\pm}0.25kg$ $N_2O-N\;ha^{-1}$ for red pepper, $1.27{\pm}0.27kg$ $N_2O-N\;ha^{-1}$ for potato, $1.49{\pm}0.06kg$ $N_2O-N\;ha^{-1}$ for Chinese cabbage cultivated in spring, and $1.14{\pm}0.22kg$ $N_2O-N\;ha^{-1}$ for fall Chinese cabbage. Emission factor of $N_2O$ calculated from accumulated $N_2O$ emission, nitrogen fertilization rate, and background $N_2O$ emission was $0.0051{\pm}0.0016kg$ $N_2O-N\;ha^{-1}$ N for cropland in Gangwon province. More extensive study is deserved to be conducted to develop $N_2O$ emission factor for upland crops in Korea through examining the emission factors from various regions and crops because $N_2O$ emission is influenced by many factors including climate characteristics, soil properties, and agricultural practices.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.66-74
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• 1998

To investigate the materials in the preparation of kimchi for Koreans in the Commonwealth of Independent States(CIS) a survey was completed by 199 Koreans living in Moscow, Sahalin, Uzbekistan and Jazahstan, In the way to purvey the materials of Kimchi, the frequency to get all the materials of Kimchi in the markets is 74.7% on the whole and by regional groups the frequency is relatively high in Moscow and Kazahstan, For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moxcow and Kazahstan. For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moscow and Kazahstan. 쫴 are younger, or belong to higher emigrant generation, prefer cabbage kimchi. For the additional vegetables many respondents use carrots. For the seasonings, garlic, red pepper powder, and salt are added to Kimchi, but the use of ginger, whole seasame seed, and waxy rice paste is relatively low. The coriander, which is not added to kimchi in Korea, is used in Kimchi By above 80% of the respondents living in the three regions except Sahalin. It is considered to be due to the effect of the western dining cultural area. For the animal materials, 74.4% of the respondents add lightly salted fish to Kimchi and all toe respondents in Sahalin add salt-fermented sea food, the kind of which is mainly salt-fermented croaker. The reasons given for not adding salt-fermented seafood to Kimchi in the three regions except Sahalin, 59.9% of the respondents said it was because of the difficulty to purvey, 21.1% because of the fishy taste, and 16.8% because of not considering the addition of self-fermented sea food in Kimchi. The higher the emigrant generation of respondents, the less seasonings of strong flavor like garlic, red pepper powder, and salt-fermented sea food are used, and the more coriander is used. In the salting of Kimchi preparation, 97.8% of the respondents salt the main vegetables by soaking in brine and its concentration is controlled by experience.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.11
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• pp.6657-6662
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• 2013

Background: The objective of this study was to investigate antioxidant and anti-inflammatory activity of cabbage phytochemicals. Materials and Methods: Color coordinates were evaluated by colorimetry, and the antioxidant and anti-inflammatory activities were analyzed by spectrophotometer for some common cabbage varieties. Results: Red heads had the highest total antioxidant contents followed by Savoy, Chinese and green heads. The Chinese variety had the highest ABTS (2,2-azino-di-(3-ethylbenzthiazoline-sulfonic acid) antioxidant activity, was 5.72 ${\mu}mol$ TE/g fw (Trolox equivalent). The green variety had the highest DPPH (free radical scavenging activity) antioxidant activity, which was 91.2 ${\mu}mol$ TE/g fw. The red variety had the highest FRAP (ferric reducing antioxidant power) antioxidant activity, which was 80.8 ${\mu}mol$ TE/g fw. The total phenol amounts were 17.2-32.6 mM trolox equivalent antioxidant capacity (TEAC) and the total flavonoid amounts were 40.0-74.2 mg quercetin per gram. Methanolic extracts of different cabbage heads showed different anti-inflammatory activity values. Chinese, Savoy and green heads had the highest anti-inflammatory activity, while red heads had the lowest. Conclusions: The results suggest that these varieties of cabbage heads could contribute as sources of important antioxidant and anti-inflammatory related to the prevention of chronic diseases associated to oxidative stress, such as in cancer and coronary artery disease.