Description
Fermented napa cabbage kimchi is a tangy, spicy Korean staple.
Technical
During fermentation, lactic acid bacteria such as Leuconostoc mesenteroides and Lactobacillus plantarum metabolize the sugars in napa cabbage to produce lactic acid, lowering the pH to 4.0–4.5. Salt at 2–3 % inhibits spoilage yeasts while permitting LAB growth, and the resulting acidic environment preserves the product. The process also generates flavor compounds like diacetyl and acetoin that contribute to kimchi’s characteristic aroma.
Science
Primary Reaction
lactic acid fermentation of sugars by LAB
Sensory Profile
Aroma ()
fragrantspicyumamiacidicgarlickyearthypungentfermentedcomplexsharp