Korean (Cabbage & Radish) Kimchi (according to the National Academy of Science)
Korean kimchi differs from sauerkraut in two respects: it is, optimally, much less acidic and it is carbonated. Chinese cabbage and radish are it’s major substrates; garlic, green onion, ginger, leaf mustard, hot pepper, parsley, and carrot are it’s minor ingredients.
Korea), Kimchi is available all year long, served three times daily, and is a dietary staple along with cooked rice and certain side dishes. It accounts for about one 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% salinity for 12
hours or 15% salintiy for 3 to 7 hours, followed by rinsing and draining, which puts the fermentation to an optimal salt concentration of approximately 3% salintiy using this technique. 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.*
Fermentation organisms isolated
from kimchi include L. mesenteroides, S. faecalis,
Lb. brevis, Lb. plantarum, and P. cerevisiae.