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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A defined lactic acid bacteria starter accelerates kimchi fermentation, lowering pH and ensuring safety.
Origin: Korean (Traditional (pre‑20th century)) — Korea
See full technique reference →The starter, typically a freeze‑dried blend of Leuconostoc mesenteroides, Lactobacillus plantarum, and Weissella koreensis, metabolizes fermentable sugars to lactic acid via homolactic and heterolactic pathways. Rapid acidification reduces pH from ~6.5 to <4.5, inhibiting spoilage organisms and promoting desirable flavor compounds such as diacetyl and acetaldehyde in controlled amounts.
Primary Reaction
C6H12O6 → 2 CH3CHOHCOOH (lactic acid) + 2 CO2
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