Description
A controlled lactic acid fermentation that preserves vegetables and creates kimchi’s characteristic sour, spicy flavor.
Technical
During kimchi fermentation, lactic acid bacteria metabolize sugars in cabbage and other vegetables into lactic acid, acetic acid, and carbon dioxide, driving the pH down to 4.0–4.5. Salt modulates water activity, inhibiting spoilage microbes while allowing halotolerant LAB to dominate. Temperature and time dictate the rate of acid production and the development of volatile compounds that contribute aroma and taste.
Science
Primary Reaction
Lactic acid fermentation of vegetable sugars
Sensory Profile
Aroma ()
sourgarlickyspicyfermentedearthypungentumami-richbrinygingery