Fig. 2

Proper tongue pressure based on the radish Kimchi level. The radish Kimchi was categorized into six levels of hardness and different textures based on texture profile analysis-measured hardness: level 1 (3.19 N), level 2 (6.67 N), and level 3 (9.01 N). Only one of the twenty four participants with natural teeth could press the level-3 radish Kimchi. Fourteen participants could apply the tongue pressure required to press the level-1 radish Kimchi, five participants could press level-2 radish Kimchi, and none could press the Kimchi with other hardness levels. In contrast, only one of the eight participants with full dentures could press level-1 radish Kimchi