The purpose of this study was to analyze average kimchi intake, general characteristics, frequency of daily meal intake, intakes of vegetables and fruits, and nutrient intakes in four serving size groups based on data from the Korea National Health and Nutrition Examination Survey 2010~2012. The results showed an average amount of kimchi intake in subjects of 115.6 g, ranging from 0 g to 605.94 g. For daily meal intake except snacking according to kimchi serving size, all daily meal intakes increased significantly with increasing kimchi serving size (p<0.0001), and tendency of kimchi intake increased with more eating-out. As kimchi serving size increased, total intakes of vegetables and salted vegetables increased significantly (p<0.0001). However, unsalted vegetables intake did not show significant difference. Intake of fruits also increased with increasing kimchi serving size. As the serving size of kimchi increased, intakes of energy, carbohydrates, protein, fat, sodium, and potassium increased significantly (p<0.0001). For intake of sodium, intakes of all groups exceeded 2,000 mg, which is the recommended level for Koreans. Moreover, the fourth serving size group consumed three times (6,546.35 mg) more sodium than the recommended level.

The purpose of this study was to investigate the awareness, eating experience, and preference of kimchi, and the sensory evaluation of kimchi from Chinese and Korean students residing in Korea. General information (including age, sex, duration of staying, living status) was collected. A questionnaire was used to collect the information on awareness, eating experience, and preference of kimchi and dishes made with kimchi. Sensory evaluations were carried out on a 10 point scale. All subjects (37 Koreans, 43 Chinese) were aware of kimchi, with 98% of the Chinese subjects recognizing kimchi as a Korean traditional food and 65% having eaten kimchi at least once a day. The types of kimchi preferred by Chinese subjects were generally sweet and not over-bearing in seasoning, hotness, or ripeness. The more frequently eaten foods made with kimchi were jjigae, bokkeumbap, bibimbap and kimbap. However, the more preferred dishes made with kimchi were bossam, jeongol, bokkeum, jeon, and ramyeon. The Chinese subjects were especially sensitive to spicy odors (4.6±2.2/10), salted seafood odors (4.6±2.3/10), offodors (4.4±2.3/10) and aftertaste (5.9±2.1/10) compared to Korean subjects. Taken all together, the perception as well as sensory characteristic of kimchi needs to be improved for the globalization of kimchi.

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

In this study, the preference for Korean Kimchi by Chinese people in Shandong Province was evaluated. Specifically, this study was conducted to aid in the introduction of Kimchi to China by providing information and developing local types designed to meet regional taste preferences. The subjects were comprised of 298 Chinese (male 108, female 190) residents of Weihai, Yantai and Qingdao, in Shandong province, China. The subjects were provided with a self administered questionnaire form designed to evaluate their views on Korean Kimchi. The collected data were then analyzed using the SAS software package. The results revealed that 95.3% of the respondents were aware of Korean Kimchi. In addition, 100% of the respondents who had visited Korea and 98.1% of the respondents who had an interest in Korea were aware of Kimchi. With regard to the origins of their interest in Kimchi, 26.8% of the subjects answered 'through mass media', while 23.9% reported that they learned about Kimchi 'through friends'. Most subjects recognized Kimchi as a 'Korean traditional food' (92.6%), a 'delicious food' (53.2%), and a 'fermented food' (38.0%). Baechu Kimchi was found to be the most well-known Kimchi, followed by Kkakdugi, Oi Kimchi, Yoelmu Kimchi and Nabak Kimchi. Additionally, 69.1% of the subjects knew how it was prepared, most of whom reported that they learned how Kimchi was prepared through 'Korean movie and/or drama'. Moreover, 88.9% of the subjects had eaten Kimchi. Overall, 43.8% of the subjects reported that they ate Kimchi 1~2 times per month, while 32.1% reported that they ate Kimchi 1~2 time per year. The most common places that Kimchi was eaten were a 'Korean restaurant' (67.6%) or with a 'colleague' (32.8%). The primary reasons for not having eaten Kimchi were 'no knowledge or dislike of Kimchi by family' (30.3%), 'difficulty purchasing Kimchi' (21.2%), 'high priced Kimchi' (21.2%), and 'dislike the smell and shape of Kimchi' (12.1%).

This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men (M=3.75 ± 0.89) appeared higher than women (M=3.62 ± 0.88). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red 〉 burnish felt 〉 transparent 〉 yellow, and the smell preference which was hot(M=4.64 ± 1.37) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste〉 salty taste 〉 sourness 〉 off flavor taste 〉 fermented fish source taste 〉 sweetness〉 carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty 〉 appearance 〉 chewing texture 〉 red 〉 fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty 〉 appearance 〉 red 〉 fermented flavor 〉 chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) 〉 Kapuska (25.9 %) 〉 Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)〉 steamed cooking rice (22.7%)〉 cooking fish (17.0%)〉 cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.

본 연구는 사찰김치의 종류와 담그는 법 등에 대하여 문헌조사 및 현장조사를 하였다. 사찰김치의 종류는 약 50여종이 구전으로 내려오고 있다. 그러나, 본 결과에 의하면 20여종의 김치가 현존하고 있다. 사찰김치의 종류는 지역에 따라, 기후조건에 따라, 그 지역에서 생산되는 재료에 따라 차이가 있다. 사찰김치의 특성은 감미료로써 감초를 사용하고, 젓갈류 대신 간장이나 된장을 사용하는 점이다. 앞으로, 남아있는 김치의 계승과 보존을 위하여 더 면밀한 연구가 필요하다.

한국의 김치와 일본의 지물(漬物), 그리고 한일양국의 젓갈류는 공통(共通)의 전통식품이다. 이들 식품을 식품학적 관점에서 비교, 검토하는 것은 한일양국간의 식문화의 공통성과 상위성 그리고 독자성을 파악하는데 중요하다고 보아 금번 이들 전통식품의 무기질을 분석, 비교 검토했다. 1. 한국의 김치 중의 식염농도는 1.8%이고 일본지물(日本漬物)는 1.8~5.3%(저농도 조미지물(漬物) : 2.8%, 일본산김치 : 1.8%, 간장지물(漬物) : 5.3%)이다. 2. 김치의 Na/K치는 1.7이고 지물(漬物)의 Na/K치는 2.6~27.3(저조미농도지물(漬物) : 4.6, 일본산김치 : 2.6, 간장지물(漬物) : 27.3)이다. 3. 김치는 지물(漬物)보다 식염이 적고 Na/K치가 낮으므로 고혈압의 원인이 되는 식품으로 볼 수 없는 것으로 사려된다. 4. 김치 중의 K, Ca, Mg는 지물(漬物)보다 현저하게 높다. 5. 김치 중에는 어개류를 통해 들어온 Ca량(量)이 높고 지물(漬物)에는 식물성식품에 의한 Ca이 들어 있다. 6. 한국의 젓갈은 일본에 비해 식염과 Na양이 많고 Na/K치도 높다. 이상의 결과에서 양국간에 유사성이 보이는 김치와 지물(漬物)에서 그 재료와 식습관상의 차이점이 나타났고 김치는 다양한 식품이 혼합되어 복합적인 맛을 내나 일본은 단순, 단백한 맛을 기호하는 각각(各各)의 특징이 보이고 있다.

우리나라 김치 종류에 대한 문헌적 고찰들을 종합하고 지난 200년 사이에 일어난 김치제조기술의 변화를 조사하였다. 또한 최근의 과학적 방법에 의한 김치 연구결과 중에서 김치의 품질에 영향을 미치는 요소들, 특히 맛, 영양, 안전성, 저장성에 관한 재검토를 시도하였다.

본 연구에서는 한국산 봄배추와 일본산 봄배추의 품질특 성과 기능성을 살펴보고, 이 배추를 이용하여 김치를 제조 한 후 5℃에서 4주 동안 발효하여 이화학적 특성 및in vitro 건강 기능성의 차이를 살펴보았다. 품질특성으로 수분함량, pH, 산도, 총균수, Lactobacillus sp.의 수, Leuconostoc sp.의 수, 조직감, 관능평가를 실시하였으며 적숙기에서의 항산화, in vitro 항암 기능성 실험을 하였다. 일본산 배추는 97.1%의 수분을 함유하였고 한국산 배추는 92.4%의 수분 을 함유한 것으로 나타나 일본산배추가 한국산 배추에 비해 높은 수분을 함유하고 있었다. 생배추와 절임배추에서 한 국산 배추가 일본산 배추보다 탄력성이 높았고 4주간 숙성 한 김치의 탄력성은 한국산 김치가 53.5%로, 일본산 김치 (41.4%)보다 월등히 높은 것을 확인할 수 있었다. 한국산 배추로 제조하여 발효한 김치는 총균수는 낮으면서 젖산균 인 Lactobacillus sp.와 Leuconostoc sp.의 수는 높게 나타났 다. 관능평가에서 한국산 배추로 제조한 김치의 관능적 만 족도가 높게 평가되었다. 발효 3주차의 김치를 이용하여 DPPH radical 소거능을 측정한 결과 한국산 배추로 제조한 김치는 83.2%, 일본산 배추로 제조한 김치는 46.1%로 한국 산 배추로 제조한 김치에서 약 2배 정도 높은 DPPH radical 소거효과를 나타냈다. AGS 인체 위암세포에 김치의 메탄 올 추출물을 1 mg/mL의 농도로 처리했을 때 한국산 배추로 제조한 김치는 45%, 일본산 배추로 제조한 김치는 26%의 암세포 성장 저해율을 나타냈고, 2 mg/mL의 농도에서는 각각 97%, 74%의 암세포 성장 저해율을 나타내어 한국산 배추로 제조한 김치에서 저해 효과가 높은 것으로 나타났 다. 결국 한국산 배추의 품질이 우수하고 이로 제조한 김치 가 일본산 배추로 제조한 김치보다 품질이 우수하고 더 높은 항산화 및 항암기능성(AGS 위암세포)을 나타내었다.