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KMID : 1134820140430071081
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 7 p.1081 ~ p.1087
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Effects of Brined Baechu Cabbage and Seasoning on Fermentation of Kimchi
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Yun Ja-Young
Jeong Ji-Kang
Moon Suk-Hee
Park Kun-Young
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Abstract
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This study investigated and compared the fermentation characteristics of intact kimchi and brined baechu cabbage and seasoning fermented separately. Fermentation characteristics of kimchi, brined baechu cabbage and seasoning, such as pH, acidity, microbial counts, and springiness were measured during the fermentation period (4 weeks at 4°C). Changes in pH, acidity, and microbial counts of the seasoning fermented separately were slower than those of brined baechu cabbage and kimchi itself. The fermentation characteristics of brined baechu cabbage were very similar to those of kimchi during the fermentation period. Additionally, we manufactured and fermented kimchi, after which baechu cabbage and seasoning were separated shortly before the measurements. Baechu cabbage and seasoning separated instantly from kimchi showed similar fermentation characteristics to their separately fermented counterparts. Changes in springiness of kimchi itself and brined baechu cabbage fermented separately were similar during the fermentation period. These results indicate that kimchi fermentation is affected by brined baechu cabbage more than seasoning.
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KEYWORD
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kimchi, brined baechu cabbage, seasoning, fermentation
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