Raw Material Information
Elevating Kimchi Research, Expanding Global ValueBank of Kimchi Resources and Information
Raw Material Information
Quality characteristics
-
Summer season -
Winter season
Total length (cm)
Hardness (g)
Moisture content (%)
Soluble Solids Content (Brix, %)
Total bacterial count (Log CFU/g)
Coliform count (Log CFU/g)
| Category | Summer season | Winter season | |
|---|---|---|---|
| Origin | Gangwon-do | Jeolla-do | |
| Cultivar | Chorongmu | Altarimu | |
| Length (cm) | Total | 49.2 ± 3.0 | 40.7 ± 2.1 |
| Radish | 12.5 ± 1.8 | 11.3 ± 0.8 | |
| Leaf | 36.7 ± 1.3 | 29.3 ± 1.9 | |
| Hardness (g) | 710.0 ± 7.0 | 970.0 ± 110.0 | |
| Moisture Content (%) | 94.5 ± 0.1 | 91.7 ± 0.5 | |
| Soluble Solids Content (Brix, %) | 3.0 ± 0.0 | 6.1 ± 0.0 | |
| Microbial Count (Log CFU/g) | Total Viable Count | 9.1 ± 0.1 | 8.54 ± 0.07 |
| Coliform Count | 6.7 ± 0.0 | 5.09 ± 0.07 | |