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KMID : 0380619900220030278
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 3 p.278 ~ p.284
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Effect of Soluble - Solids Contents of Chinese Cabbages on Kimchi Fermentation
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Abstract
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A study relating the soluble-solids (S.S.) contents of Chinese cabbages to the final titratable acidities(TA) of kimchis was conducted. The S.S. contents of Spring-sowed Chinese cabbages were in the range from 1.20-3.40° Brix while those of Autumn-sowed Chinese cabbages were in the range from 3.8-6.6° Brix. The S.S. contents of Chinese cabbages were oaring depending on their varieties and the cultivating seasons. However, seasonal variations were much more significant than the varietal variations. The final TAs of kimchis after complete fermentation were found to be directly proportional to the S.S. contents(x) of Chinese cabbages, showing that TA equals to 0.30x + 07779. From the equation, a Chinese cabbage of a S.S. content with up to 0.02° Brix, which is practically impossible to obtain, will make a kimchi which will not be overacidified during the prolonged storage period without any preservative measures.
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