Lactic Acid Fermentations: KOREAN KIMCHI

Korean kimchi differs from sauerkraut in two respects: it has, optimally,much less acid and it is carbonated. Chinese cabbage and radish are the major substrates; garlic, green onion, ginger, leaf mustard, hot pepper, parsley, and carrot are minor ingredients.

Kimchi is available year-round, is served three times daily, and is a diet staple along with cooked rice and certain side dishes. It accounts for about an eighth of the total daily food intake of an adult. Its popularity is largely due to its carbonation derived from fermentation with natural microflora.

Salting of the cabbage can be done at 5 to 7 percent salinity for 12 hours or 15 percent salinity for 3 to 7 hours, followed by rinsing and draining. Optimum salt concentration during kimchi fermentation is approximately 3 percent. Lower temperatures (about 10°C) are preferred to temperatures above 20°C. Optimum acidity of kimchi is 0.4 to 0.8 percent lactic acid with a pH between 4.2 and 4.5; higher acidity makes it unacceptable. Organisms isolated from kimchi include L. mesenteroides, S. faecalis, Lb. brevis, Lb. plantarum, and P. cerevisiae.