Korean kimchi: promoting healthy meals through cultural tradition

Nobuko Hongu,Angela S. Kim,Asuka Suzuki,Hope Wilson,Karen C. Tsui,박선민 한국식품연구원 2017 Journal of Ethnic Foods Vol.4 No.3

Kimchi, a spicy traditional Korean side dish, is made with a variety of fermented vegetables, such as Napa cabbage (baechu), hot red pepper, garlic, ginger, and other spices. Throughout generations for thousands of years, kimchi has been served daily at virtually all meals in Korean households. It gives the flavors of garlic, ginger, scallions, and chili. Kimchi is an ingredient with many culinary benefits as it is commonly added to soups, noodles, and rice dishes. In addition to its exotic and refreshing taste, kimchi also has its own unique nutritional value and ingredients that are linked to promoting health and preventing disease. In this article, the varieties of kimchi, nutritional values, health benefits and “cook-with-kimchi” recipes (incorporating kimchi into today's Western dishes) are explored. Methods Data were collected through literature review, direct observation at grocery stores, and interviews for cooking recipes. Results Four types of literatures (peer-reviewed journals, websites, books, and United States (US) University articles) were reviewed about kimchi. Prices of each type of kimchi were checked at four to five Asian markets in Tucson, Arizona for 2 years, and averaged. There were only few cents differences in 2 years. One family home-style kimchi recipe and four “cook-with-kimchi” recipes were introduced in this article. Conclusion The availability and many varieties of kimchi exist in the US. Despite new trends and changes in the US, kimchi continues to be a significant important staple in many Korean and non-Korean families in the US.

당귀잎김치 및 당귀잎첨가 배추김치의 암예방 효과

최선미,길정하,문숙희,박건영 대한암예방학회 2003 Journal of cancer prevention Vol.8 No.3

마쇄고추를 첨가한 김치의 이화학적 성분 변화 및 관능적 특성

황성연,박소희,강근옥,이현자,복진흥 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.2

We investigated the physico-chemical and sensory characteristics of Kimchi made with red pepper that was washed and mashed. The pH of juice from Kimchi made with red pepper powder was the highest on the day of Kimchi preparation. In the case of Kimchi made with mashed red pepper, the pH of juice and liquid was lower than that of other samples. A similar decrease in pH of juice and liquid was observed up to the second week of fermentation, but the significant difference between both samples wasn't found. The total acidity of Kimchi with mashed red pepper was significantly increased during early fermentation, but was similar during the second week, compared with that of Kimchi with red pepper powder. From the third week of storage, both juice and liquid from Kimchi made with red pepper powder was relatively increased. L and a value of liquid was highest in the case of Kimchi made with mashed red pepper, but b value was lowest during fermentation. In the case of organic acids. acetic acid and lactic acid contents were increased in Kimchi made with mashed red pepper while fermentation progressed. In addition, citric acid content was constant up to the second week in Kimchi made with mashed red pepper but from the third week wasn't detected in both Kimchi made with mashed red pepper and Kimchi made with red pepper powder. In the case of QDA(Quantitative Descriptive Analysis) profiles, the values of Kimchi made with mashed red pepper were significantly higher than those of Kimchi made with red pepper powder in respect to redness, pungency and fresh flavor immediately after the preparation of Kimchi and during the second week of fermentation, but during the fifth week the values were higher in respect to redness and fresh flavor of Kimchi. Appearance and overall acceptability was remarkably increased in Kimchi made with mashed red pepper, compared with that of Kimchi made with red pepper powder immediately after pickling, during the second and the fifth week of fermentation. Therefore, these results indicate that mashed red pepper increased more citric acid content, L and a value of Kimchi in comparison with red pepper powder, resulting in the good effects on overall acceptability due to the significant increase of redness and fresh flover.

완전 채식주의자를 위한 김치

이창현(Lee Chang-Hyeon),최은옥(Choi Eun-Ok),고영주(Ko Young-Ju),권용민(Kwon Young-Min) 한국문화융합학회 2021 문화와 융합 Vol.43 No.5

Kimchi is a crucial element of Korean heritage that differs slightly depending on local environments and practices. While its health benefits have garnered wide interest among vegetarians, the inclusion of animal ingredients, such as salted seafood (jeotgal) or seafood stock, restricts its consumption by the growing vegan population. Here, we propose Korea’s Buddhist temple kimchi as a viable option for the growing vegan community worldwide. Unlike traditional kimchi made with salted seafood, Buddhist temple kimchi does not include animal products. Moreover, preparation of Korean temple food pursues the strictest level of vegetarianism, which is deemed essential for the spiritual and physical performance of the monks. In the present study, we investigated the recipes of different kinds of temple kimchi, including baechu (kimchi cabbage) kimchi, kkakdugi (cube-shape radish kimchi), and chonggak (young radish) kimchi. These recipes, along with some other kimchi delicacies, were used for a trial to test its acceptability among the British population, through an exhibition conducted in London’s Korea Town. The outcomes of the exhibition indicated the suitability of the Korean temple kimchi as a healthy component of a vegetarian diet. Furthermore, we speculate that the commercialization of these foods would contribute to expanding the consumer base of the existing global kimchi industry.

Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life

김미주,Hae-Won Lee,Mo-Eun Lee,Seong Woon Roh,Tae-Woon Kim 한국미생물학회 2019 The journal of microbiology Vol.57 No.6

To develop a starter culture system for improving the shelflife and quality of kimchi, we prepared a mixed starter composed of Lactococcus lactis and Leuconostoc citreum. Two strains, L. lactis WiKim0098 and Leu. citreum WiKim0096, showed high antimicrobial activity and mannitol productivity, respectively. These lactic acid bacteria (LAB) were introduced as a starter into kimchi following cultivation in foodgrade liquid medium. Two kimchi samples, with and without starter, were fermented for 12 days at 10°C. Compared to the control kimchi without starter, a lower initial pH and higher number of LAB were observed in kimchi with starter at 0 day. However, the starter in kimchi prolonged the period taken by kimchi to reach to pH 4.2 by approximately 1.5-fold compared to that in the control kimchi. To estimate the effect of the starter on the flavor of kimchi, metabolite changes were evaluated by gas chromatography/mass spectrometry. In starter fermented kimchi, the levels of mannitol and amino acid, which are associated with the flavor of kimchi, were increased following fermentation. The amount of mannitol was confirmed by high-performance liquid chromatography analysis, showing concentrations of 3.4 and 5.1 mg/ml for the control and starter fermented kimchi, respectively. Thus, mixed starter inoculated with L. lactis WiKim0098 and Leu. citreum WiKim0096 may extend the shelf-life of kimchi and improve its sensory characteristics.

충남 일부지역 초등학생의 김치에 대한 기호도 및 식행동 조사

오수진,최미경,Oh, Su-Jin,Choi, Mi-Kyeong 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.2

The purpose of this study was to estimate the preference, intake frequency and eating behavior for kimchi as well as analyze the differences by gender among fourth to sixth grade students (n=410) in a Chungnam region. Approximately 64% of the students liked the spicy taste of kimchi, 75.9% liked the saltiness, and 48.5% liked well-fermented kimchi. The disliking factors of kimchi were its sour taste (38.5%), strong scent (20.1%), and salty taste (15.4%). The most preferred type of kimchi was Baechukimchi, followed by Kkakduki, Yeolmukimchi, and Chonggakkimchi. Further, the most frequently consumed type of kimchi was Baechukimchi, followed by Kkakduki, Chonggakkimchi and Yeolmukimchi. Oisobaki, welsh onion kimchi, sesame leaf kimchi, Gatkimchi, Nabakkimchi and Baekkimchi were rarely consumed. About 34% of the students consumed 5 to 7 pieces of kimchi per meal, and 84.1% enjoyed eating kimchi, mostly because of its good taste (61.3%). The reason for not eating kimchi was because other side dishes are more delicious (30.2%). About 80% of the students responded that they prepared kimchi at home. Moreover, 74.3% of the students eat kimchi much more at home than at school. Improvements to be made for kimchi at school were as follows: less salty (34.9%), less spicy (27.6%), and sweet (22.5%). In conclusion, students enjoyed eating kimchi because of its good taste. Further, they showed preference for Baechukimchi, Kkakduki, and Yeolmukimchi and consumed them frequently. Because kimchi appears to be more preferred and more frequently consumed, it is necessary to develop a menu using kimchi along with the proper eating guidance for helping students consume various types of kimchi at school or at home.

녹용김치에 관한 연구

안용근 ( Yong Geun Ann ),신철승 ( Cheol Seung Shin ),이종은 ( Jong Un Lee ) 한국식품영양학회 2003 韓國食品營養學會誌 Vol.16 No.1

열수로 한시간 추출한 녹용, 생녹용, 유산으로 추출한 녹용을 2% 가해서 배추김치를 담그고 11℃에서 15일간 발효시키면서 발효 기간중의 여러 변화를 분석하였다. 15일 발효 후, pH 는 열수추출 녹용김치 3.87, 생녹용 김치 4.04, 유산처리 녹용김치 3.97, 대조김치 3.86을 나타냈고, 산도는 열수추출 녹용김치는 7.4, 생녹용김치는 10.5, 유산처리 녹용김치는 10.7, 대조구는 6.9를 나타냈다. 총당은 15일 후 열수추출 녹용김치 1.46%, 생녹용김치 0.53%, 유산처리 녹용김치 0.92% , 대조김치 1.46%를 나타냈고, 환원당은 열수추출 녹용 김치 0.05%, 생녹용 김치는 0.14%, 유산처리 녹용김치 및 대조김치는 0.39%를 나타냈다. 아미노산은 열수추출 녹용김치 13.42 ??/ml, 생녹용김치 17.83 ??/ml, 유산처리 녹용김치 14.48 ??/ml, 대조김치 17.60 ??/ml를 나타냈고, 단백질은 열수추출 녹용김치 2.101%, 생녹용김치 1.945%, 유산처리 녹용김치 1.722%, 대조김치 2.011%를 나타냈다. 유산은 생녹용김치 2.021%, 유산처리 녹용김치 2.004%, 열수추출 녹용김치 1.950%, 대조김치 1.200%이었다. 숙신산은 열수추출 녹용김치 0.081%, 생녹용김치 0.086%, 유산처리 녹용김치 0.078%, 대조김치 0.111%를 나타냈다. 아세트산은 열수추출 녹용김치 0.080%, 생녹용김치 0.092%, 유산처리 녹용김치 0.114%, 대조김치 0.086%를 나타냈다. 균체수는 열수추출 녹용김치는 1.09×10^8/g, 대조김치는 1.0810^8/g, 유산처리 녹용김치는 9.8810^8/g, 생녹용김치는 6.610^8/g을 나타냈다. 녹용김치를 관능검사로 짠맛, 신맛, 향기, 색, 조직감을 평가시킨 결과 열수추출 녹용김치가 가장 좋은 결과를 나타냈고 이어서 생녹용김치, 대조김치, 유산처리 녹용김치의 순을 나타냈다. Kimchi made with the addition of 2 percent of boiled young antler, raw young antler, young antler treated with lactic acid (acid treated young antler) has been fermented for 15 days at 11℃. After 15 days of fermentation, the results show that pH of boiled young antler Kimchi was 3.87, that or raw young antler Kimchi was 4.04, acid treated young antler Kimchi was 3.97, control Kimchi was 3.86, and acidity of boiled young antler Kimchi was 7.4, that of raw young antler Kimchi was 10.5, that of acid treated young antler Kimchi was 10.7, control Kimchi was 6.9, respectively. After 15 days, total sugar content was 1.46% in boiled young antler Kimchi, 0.53% in raw young antler Kimchi, 0.92% in acid treated young antler Kimchi, 1.46% in control Kimchi, and reducing sugar was 0.50% in boiled young antler Kimchi, 0.14% in raw young antler Kimchi, 0.39% in acid treated young antler Kimchi and control Kimchi, respectively. Amino acid content was 13.42??/ml in boiled young antler Kimchi, 17.83??/ml in raw young antler Kimchi, 14.48??/ml in acid treated young antler Kimchi, 17.60??/ml in control Kimchi, and protein was 2.101% in boiled young antler Kimchi, 1.945% in raw young antler Kimchi, 1.722% in acid treated young antler Kimchi and 2.011% in control Kimchi, respectively. Lactic acid content was 2.021% in raw young antler Kimchi, 2.004% in acid treated young antler Kimchi, 1.950% in boiled young antler Kimchi, 1.200% in control Kimchi, and succinic acid was 0.081% in boiled young antler Kimchi, 0.086% in raw young antler Kimchi, 0.078% in acid treated young antler Kimchi and 0.111% in control Kimchi, respectively. Acetic acid was 0.080% in boiled young antler Kimchi, 0.092% in raw young antler Kimchi, 0.114% in acid treated young antler Kimchi, 0.086% in control Kimchi, respectively. The number of microorganism was 1.09×10^8/g in boiled young antler Kimchi, 1.08×10^8/g in control Kimchi, 9.88×10^8/g in acid treated young antler Kimchi and 6.6×10^8/g in raw young antler Kimchi. The number of microorganism was highest in acid treated young antler Kimchi, and followed by raw young antler Kimchi, and boiled young antler Kimchi, control Kimchi, respectively. The results of test of the saltness, sour, aroma, color, texture through sensory evaluation reveal that boiled young antler Kimchi has the excellent taste , and followed by raw young antler Kimchi and control Kimchi, acid treated young antler Kimchi, respectively.

고춧가루내의 고추씨 함량이 김치발효와 항돌연변이 활성에 미치는 영향

최선미,전영수,이숙희,박건영 부산대학교 김치연구소 2002 김치의 과학과 기술 Vol.8 No.-

The fermentation characteristics such as pH, acidity, lactic acid bacterial counts and panel taste of kimchi, and antimutagenic activity of kimchi were studied when the kimchi prepared with different ratio of seed (S) pericarp (P) in red pepper powder and fermented at 15℃. The pHs of P:S = 9:1 kimchi and P:S = 7:3 kimchi decreased gradually during the kimchi fermentation, however, pHs of P:S = 5:5 kimchi and P:S = 3:7 kimchi decreased very fast during the fermentation. The counts of Leuconostoc sp were high in P:S = 9:1 kimchi and P:S = 7:3 kimchi but the levels were low in P:S = 5:5 kimchi and P:S = 3:7 kimchi. Whereas Lactobacillus sp counts were low in P:S = 9:1 kimchi and P:S = 7:3 kimchi, but the counts were high in P:S = 5:5 kimchi and P:S = 3:7 kimchi during the fermentation. P:S = 3:7 kimchi showed the highest prevalence in the panel taste of the kimchis and the P:S = 3:7 kimchi resulted in the lowest prevalence. The antimutagenic activities of the kimchi juices were studied by Ames test using Salmonella typhimurium TA100 and SOS chromotest using E. coil PQ37. As the ratio of the seed increased, the antimutagenicities increased. Among the kimchi samples, P:S = 5:5 kimchi significantly reduced (p<0.05) the mutagenicities induced by aflatoxin B_1(AFB_1) in Ames test and SOS response against N-methy1-N'-nitro-N-nitrosoguanidine (MNNG) in SOS chromotest. From the results of the experiments, the P:S = 7:3 kimchi seems to be the best seed ratio of red pepper powder for the preparation of kimchi in terms of fermentation characteristics and antimutagenicity of the kimchi.

창원지역 초등학교 고학년과 중학생의 김치 기호도 및 섭취실태 조사

최하영 ( Ha Yeong Choi ),정효숙 ( Hyo Sook Cheong ) 경남대학교 기초과학연구소 2014 기초과학지 Vol.31 No.-

창원지역의 초등학교 고학년과 중학생의 김치에 대한 기호도와 섭취실태를 조사하여 비교분석해 본 결과 김치를 좋아하는 비율은 전체의 65.1%로 싫어하는 비율 5.3%에 비하여 매우 높아 학생들은 대체로 김 치를 좋아하고 있으며, 김치가 우수한 전통식품이라는 점을 바르게 인식하고 있는 것으로 나타났다. 그러 나 김치에 대한 인식정도, 기호도, 섭취빈도 등 대부분의 항목에서 초등학생보다 중학생이 낮은 결과를 나 타낸 점이 특징으로 드러났다. 김치 종류 중에서는 배추김치, 김치를 이용한 음식 중에서는 김치찌개에 대 한 기호도가 가장 높았다. 학교급식에서 제공되는 김치의 섭취량도 초등학생이 중학생보다 더 많은 것으로 나타났으며, 개선책으로는 원하는 부위별로 김치를 먹을 수 있게 해 달라는 요구가 가장 많았다. This study was conducted to provide basic data of kimchi intakes and suggest desirable awareness and healthy food habits for kimchi intakes by examining kimchi intakes of higher grade elementary school students and middle school students. The subjects of this investigation were 426 higher grade elementary school students and 409 middle school students in Changwon. The results are summarized as follows: Middle school students`` average food habit point(3.37) was lower than elementary school students`` one(3.69). The average point of ‘awareness of kimchi`` was high as 3.98. In the point of ‘preference for kimchi``, ‘like kimchi`` got the highest point and the elementary school students`` point was higher than that of middle school students. The point of ``preference for the foods cooked with kimchi``(4.14) was higher than that of kimchi(3.47). Whereas the intake frequency of the food cooked with kimchi was lower than that of kimchi. In ``kimchi intakes``, most subjects were eating ``home-made kimchi``(48.3%) at home and kimchi was served ``in every meal``(82.3%). When the subjects don``t want to eat kimchi, elementary school students took their parents`` or teachers`` recommendation more actively than middle school students. In the comparison of kimchi intake amount served in school and home, most subject answered ``eat more at home``(58.7%). In the improvements of kimchi in school food service, most subjects choose ``free choice of favorite parts of kimchi``(32.1%). There were positive correlations among subjects`` food habits, awareness of kimchi, preference for kimchi and intake frequency of kimchi.

An Activation plan of Korea Kimchi distribution Industry in the Chinese Kimchi Market

Soonja Kim,Kihyung Bae,Jae-Eun Lee 한국유통과학회 2018 유통과학연구 Vol.16 No.8

Purpose - To active the Korea kimchi distribution, this study aims to investigate the effect of Korea national image and kimchi image on kimchi purchase intention. this study suggest the strategies for kimchi export to China by examining how the Chinese perceptions of Korean kimchi. Research design, data, and methodology - For this study, empirical analysis was conducted based on survey results. A questionnaire was distributed to a total of 400 Chinese consumers. Of these, 280 were collected and 278 were used for statistical processing, excluding 2 that were found to be unsuitable for analysis. This study was performed by the regression analysis using the spss24 statistical program. Results - As a results, It was not significant that the Chinese consumers’ familiarity on the Korea image will have a positive effect on their kimchi purchase intention. On the other hand, the kimchi/Korean food image of Chinese consumers’ will increase their kimchi consumption experience. Conclusions - The Chinese consumers’ positive image on kimchi/Korean food in terms of the unique characteristics of kimchi, health aspects and preference of kimchi is positively influenced when they have higher image on Korea related to its national characteristics, and that of the higher image for Korea has a positive effect on kimchi purchase intention.