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KMID : 1007519960050020128
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Food Science and Biotechnology
1996 Volume.5 No. 2 p.128 ~ p.135
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Comparison of Fermentation Characteristics of the Main Types of Chinese Cabbage Kimchi
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Kim, Kil Hwan
KOO, YOUNG JO/Park, Wan Soo/Moon, Seong Won/Lee, Myung Ki/Ahn, Byung Hak
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Abstract
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Microbiological and chemical changes of the three main types of Chinese cabbage kimchi (baechu kimchi, tongbaechu kimchi and baek kimchi) during fermentation under the same salt content and temperature conditions were investigated in order to compare their fermentation characteristics. Baechu kimchi and tongbaechu kimchi, which are both semi-solid types of the cabbage kimchi, were prepared with a large amount of hot pepper powder and a small amount of water. Baek kimchi, a liquid type of the cabbage kimchi, was prepared with a small amount of hot pepper powder and a large amount of water. The different kimchi types exhibited varying changes in salt content, reducing sugar content, growth of lactic acid bacteria, pH and titratable acidity (TA). The observed relationship between pH and TA during kimchi fermentation indicated that the factors affecting the shape of the kimchi pH-acid curves were not the differences in salt content and temperature, but rather the differences in the amounts of hot pepper powder and water. The amount of hot pepper powders and water are believed to be the primary (or external) and the secondary (or internal) factors, respectively, that affect and control kimchi fermentation.
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KEYWORD
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