Table 1. Quality characteristics and kimchi processability of kimchi cabbages

Cultivars	Head				Trimming loss (%)	Firmness(kg-force)	Soluble solids (°Brix)
	Weight (g)	Height (cm)	Width (cm)	formation index
Chunkwang	2.48±0.491)	31.42±1.63	19.05±0.39	9.83±1.49	22.89±2.92	0.71±0.04	3.17±0.06
Cheonjincheongmayeop	1.98±0.74	57.33±2.52	13.25±0.96	5.25±0.68	24.07±3.46	1.06±0.10	5.03±0.06
p-value	0.243	0.000***2)	0.000***	0.017*	0.516	0.000***	0.000***

¹⁾All values are mean±SD.
^2)*p<0.05, ^**p<0.01, ^***p<0.001: significance as determined by independent sample t-test.