Description
Kimchi is a mixed‑culture lactic acid fermentation of cabbage and other vegetables that produces a tangy, umami‑rich product.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus plantarum, Leuconostoc mesenteroides, and Weissella cibaria convert fermentable sugars into lactic acid, lowering the pH to 4.0‑4.5. The acidification inhibits spoilage microbes while enzymes like pectinases degrade cell walls, softening the texture. Volatile compounds such as diacetyl and acetaldehyde are produced, contributing to the characteristic aroma and flavor.
Science
Primary Reaction
Fermentation of sugars to lactic acid by LAB
Sensory Profile
Aroma ()
pungentumamiacidicsweetslightly smokygarlickygingerybrinyearthyspicy