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KMID : 0903519910340030235
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1991 Volume.34 No. 3 p.235 ~ p.241
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The effect of spices on the Kimchi fermentation
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Abstract
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Several spices in the range of 1∼3% (w/w) were added during Kimchi preparation in order to investigate their effects on the chemical changes and fermentation rate. The results showed that addition of red pepper powder by 2% slightly increased the fermentation rate reaching max. value after 36 hours, while 3% addition gradually increased its rate without max. point. Generally higher reducing; sugar and acidity were measured for red pepper added Kimchi. The fermentation rate and its max. point were significantly increased as more garlic added and the max. value of ascorbic acid produced was also increased. Little effects were found for Welsh onion and ginger on Kimchi fermentation.
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