Description
Korean kimchi‑style fermented seaweed is a traditional preservation method that relies on controlled lactic acid fermentation of salted marine algae.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus plantarum, L. brevis, and Leuconostoc mesenteroides metabolize the sugars in seaweed to produce lactic acid, lowering the pH from ~6.5 to 4.0–4.5. The acidic environment inhibits spoilage microbes while the salt concentration (2–3 % w/w) further restricts unwanted growth. Proteolytic activity from LAB releases amino acids that contribute to umami and tangy flavor notes.
Science
Primary Reaction
lactic acid fermentation of seaweed sugars by LAB
Sensory Profile
Aroma ()
tangyumamisaltyslightly sourseaweedbrinyearthyfermentedfreshmarine