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Physico-chemical changes caused by salting Korean radish cubes (for Kakdugi ) with sodium chloride solution were investigated. Two-centimeter cubes of Korean radish were soaked in saline solution of 5, 10, 15, 20 and 25 percent concentration. Optimum salinity, 3% as determined by taste, was reached in six hours at 5% strength, two hours in 10%, one hour at 15% and within one hour at concentration of 15% plus. Radish cubes salted in 5, 10, 15, 20 and 25% sodium chloride solution in a cube/solution weight ratio of 1:1 decreased in volume from 7.6 to 11.2% after one hour, and from 11.2 to 17.9 after six hours. Decrease in moisture content was from 83.0 to 75.9% in one hour and from 74.5 to 68.5% after six hours. Potassium ion(K^+), calcium ion(Ca^(2+)) and magnesium ion(Mg^(2+)) content was significantly decreased by salting, but sodium ion(Na^+) content greatly increased. In addition, salting caused firmness of the cubes to decrease, and cell shapes to shrink by plasmolysis.
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