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Raw Material Information

글자 크게 글자 작게 인쇄

Main ingredients

This table presents the sensory characteristics of Chonggak radish by season.
Season	Sweetness	Bitterness	Spicy Taste	Crispness	Juiciness	Toughness
Summer season	5.00 ± 1.56	5.68 ± 2.45	6.37 ± 1.89	5.47 ± 1.58	5.32 ± 1.42	3.95 ± 1.47
Winter season	5.74 ± 1.45	4.89 ± 2.00	5.11 ± 2.00	6.89 ± 0.74	5.21 ± 0.55	3.84 ± 1.50

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