Raw Material Information
Elevating Kimchi Research, Expanding Global ValueBank of Kimchi Resources and Information
Raw Material Information
Sensory characteristics
| Origin | Sweetness | Bitterness | Spicy Taste | Crispness | Juiciness | Toughness |
|---|---|---|---|---|---|---|
| Gyeonggi-do | 3.55 ± 1.28 | 6.50 ± 1.19 | 5.90 ± 1.21 | 6.25 ± 1.29 | 5.60 ± 1.10 | 5.65 ± 1.50 |
| Gyeongsang buk-do |
3.50 ± 1.54 | 6.60 ± 1.43 | 5.80 ± 1.70 | 6.25 ± 1.52 | 5.60 ± 1.12 | 5.65 ± 1.27 |
| Jeollanam-do | 4.20 ± 1.51 | 7.55 ± 1.19 | 6.65 ± 1.60 | 6.15 ± 1.27 | 5.80 ± 1.11 | 5.40 ± 1.05 |