Raw Material Information Elevating Kimchi Research, Expanding Global ValueBank of Kimchi Resources and Information

Raw Material Information

글자 크게 글자 작게 인쇄

Main ingredients

This table presents the sensory characteristics of Chinese cabbage by cultivation season, including seasonal variations and stem attributes.
Season	Sweetness	Bitterness	Spicy Taste	Crispness	Juiciness	Toughness
Spring crop	5.3 ± 0.5	4.5 ± 0.5	4.4 ± 0.4	6.6 ± 0.2	6.6 ± 0.2	4.0 ± 0.3
Summer crop	5.3 ± 0.7	4.8 ± 0.5	4.5 ± 0.4	6.5 ± 0.2	6.0 ± 0.6	4.8 ± 0.2
Autumn crop	5.7 ± 0.9	4.6 ± 0.4	4.2 ± 0.4	6.5 ± 0.5	6.7 ± 0.5	3.9 ± 0.4
Winter crop	5.8 ± 0.9	3.6 ± 0.7	3.8 ± 0.8	6.5 ± 0.2	6.3 ± 0.1	4.1 ± 0.7

Method: Questionnaire survey using a 9-point scale Panel: 15 expert panelists from the World Institute of Kimchi.