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In order to compare Kimchi fermentability of Chinese cabbage cultivars, five cultivars grown in Korea were fermented in 3% NaCl. The measurements were done for both the fermenting properties: bacterial growth, CO₂ generation, acid production, dissolved oxygen, pH exchanges in the fermenting broth and extractable sugars form the cabbage tissue and salt solution, respectively. The measured values were scorized to evaluate the cultivar´s fitness to Kimchi processing. The rapid cultivar is Naesen Backno and the lowest one is Mussang.
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