Kacdugi fermented in the subatomospheric pressure(350㎜Hg) and polyethylene film package to improve the quality and to investigate the effect of fermentative control at 25℃. Brix degree, acidity, vitamin C content and number of total microbe and Lactobacilli was determined and also, the edible period of kacdugi was checked up by sensory assessment.
The increasing rate of brix degree during kacdugi fermentation was high in the subatomo-spheric pressure, but decreased at the last period of fermentation as same tendency to the control, and it was preferably increased at the last period of fermentation in the polyethylene film package. However, the acidity was higher in the control than sbuatomospheric pressure but it was low in the polyethylene film package. Vitamin C content was high in the control at beginning and middle period of fermentation but high in sbuatomospheric pressure, and was low in the polyethylene film package at the last period of fermentation. The number of Lactobacilli was more in the subatomospheric pressure and polyethylene film package than the control, but it was suddenly incressed for the total microbe in the polyethylene film package at last period of fermentation.
The edible periods of kacdugi by the sensory assessment of sour flavor, hardness and complex flavor was second days in the control. third days in the polyethylene film package, and fifth days in the subatomospheric pressure after soaking.
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