What You Need to Know
During fermentation, Lactobacillus plantarum and other LAB convert sugars in the cabbage into lactic acid, lowering the pH to 4.0–4.5 within 24–48 h. The acidification preserves the product while also creating a matrix for secondary reactions that generate flavor compounds such as diacetyl, acetoin, and 2,3‑butanediol. The process also releases volatile amines and sulfur compounds that contribute to the characteristic aroma and complexity of kimchi.
The Science
Primary Reaction
Fermentation of sugars by Lactobacillus plantarum and other lactic acid bacteria to produce lactic acid