Description
Kimchi preservation is achieved through controlled lactic acid fermentation that lowers pH and inhibits spoilage microbes.
Technical
During fermentation, lactic acid bacteria metabolize sugars to produce lactic acid, which drops the pH to 3.5–4.0 within 24–48 h. The acidic environment suppresses pathogenic and spoilage organisms while preserving the vegetables for weeks to months. Salt concentration and temperature are key variables that modulate bacterial growth and flavor development.
Science
Primary Reaction
lactic acid fermentation by lactic acid bacteria
Sensory Profile
Aroma ()
spicyumamiacidicvegetalcrispgarlickygingerybrinyearthyfermented tang