Table 2. The ratio of ingredient for RSM formulation and overall preference
| Vinegar (%) | Salt (%) | Sugar (%) | Overall preference |
| Haenam | Hongseong | Gyeongsan |
| 1 | 8.460 | 2.631 | 17.909 | 5.4±1.9 | 6.0±1.5 | 6.4±2.1 |
| 2 | 10.056 | 3.014 | 15.929 | 6.1±2.1 | 5.2±1.3 | 5.8±1.5 |
| 3 | 5.500 | 1.500 | 22.000 | 4.7±1.6 | 4.4±1.5 | 4.9±2.0 |
| 4 | 9.645 | 5.000 | 14.355 | 4.0±1.6 | 2.9±1.5 | 4.5±1.9 |
| 5 | 11.898 | 3.102 | 14.000 | 3.6±1.6 | 3.6±1.6 | 4.1±1.7 |
| 6 | 12.000 | 1.013 | 15.987 | 4.9±2.1 | 5.0±1.6 | 5.0±1.9 |
| 7 | 7.464 | 1.413 | 20.123 | 5.8±1.8 | 5.2±1.3 | 5.0±1.6 |
| 8 | 5.500 | 1.500 | 22.000 | 4.5±1.4 | 4.5±1.8 | 3.7±1.9 |
| 9 | 6.744 | 5.000 | 17.258 | 5.1±1.2 | 4.4±1.8 | 3.7±1.7 |
| 10 | 8.457 | 4.406 | 16.137 | 4.6±1.3 | 4.1±1.5 | 5.1±1.9 |
| 11 | 10.269 | 1.000 | 17.131 | 5.4±1.7 | 5.6±2.1 | 4.8±1.1 |
| 12 | 5.000 | 4.377 | 19.623 | 4.2±2.3 | 5.2±1.5 | 5.1±2.3 |