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KMID : 0903519910340030295
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1991 Volume.34 No. 3 p.295 ~ p.297
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The effect of salt concentration on Kimchi fermentation
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Abstract
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Effect of salt concentration of brined Chinese cabbage on the Kimchi fermentation was investigated. The salt concentration range was 1-5% and chemical characteristics of pH, acidity and ascorbic acid were measured during fermentation at 25℃. Fermentation rate was also calculated from the CO₂ production. It was found that the higher salt concentration caused a significant decrease in the maximum value of fermentation rate and pH reduction. Ascorbic acid content was rapidly decreased initially, followed by increase to maximum and slowely decreased thereafter. This change was more apparent at higher salt concentration(Received July 3, 1991, Accepted August 18, 1991).
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