Kimchi

“mannitol (30 days) and amino acid concentrations were higher in kimchi with FS.”

mannitol (30 days) and amino acid concentrations → were higher in → kimchi with fish sauce (FS)

“Volatile compounds were slightly higher in kimchi with GRP or FS compared to kimchi.”

volatile compounds → were slightly higher in → kimchi with glutinous rice paste (GRP) or fish sauce (FS) compared to kimchi

“Accordingly, kimchi can be considered a vegetable probiotic food that contributes health benefits in a similar manner as yogurt as a dairy probiotic food.”

kimchi → contribute → health benefits

“The major ingredients of kimchi are cruciferous vegetables; and other healthy functional foods such as garlic, ginger, red pepper powder, and so on are added to kimchi as subingredients.”

cruciferous vegetables → be → major ingredients of kimchi

“As all of these ingredients undergo fermentation by LAB, kimchi is regarded as a source of LAB; and the fermentative byproducts from the functional ingredients significantly boost its functionality.”

fermentative byproducts → boost → functionality of kimchi