In order to help food habits of Korean, major foods of side dishes in Korean foods were analyzed by Mohr´s Silver Nitrate Method.
The kinds of foods were Nanchang (Sa)Sauce) Kochuchang (Redpepperbean paste), DOen-
chang (Soy bean paste) and Kimchies, and selected into 3 areas in Korea; Seoul (city area),
Kvung PukProvince (F shery are,) and Chui:-Pui. -Province (Farming ar;a). The results are as follows;
Average NaCl content of Kan-chang is 26.04g/dl" ranged from ´34.27 to 28.22;,"d_ and among them Farming area is the highest content.
In Ko-chu-chang, average content is 11.36go ranged from 10. 77 to 11.60g,o. Doen-chang ha3 an average 15.8go ranged from 13.23 to 18.54g% and in Kimcc:es they wer,-resu ted 3. 36go,.
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