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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Kimchi is a traditional Korean fermented vegetable product produced by lactic‑acid bacteria that convert sugars into lactic acid, rapidly lowering pH and creating a characteristic sour flavor.
Origin: Korean (Three Kingdoms period (3rd‑7th century CE) to modern 18th‑19th centuries) — Korean Peninsula
See full technique reference →During fermentation, glucose from cabbage is metabolized by halotolerant LAB such as Leuconostoc mesenteroides and Lactobacillus plantarum into lactic acid and CO₂, lowering the pH to ≤4.2 within 48–72 h. The acidic environment suppresses spoilage microbes while promoting the formation of flavor compounds like diacetyl and ethyl acetate, which contribute buttery and fruity notes.
Primary Reaction
Glucose → Lactic acid + CO₂ (by LAB)
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