What You Need to Know
Sucrose hydrolysis provides glucose/fructose for heterofermentative Leuconostoc mesenteroides and homofermentative Lactobacillus brevis, creating a pH drop below 4.6 within 48 hours while radish pectins remain intact.
Enables faster kimchi production with characteristic sweet-sour balance and preserved texture.
Key Parameters
Temperature
20°C
15°C - 25°C
Time
48 hours
36 hours - 5 days
Equipment
Onggi (traditional stoneware)Glass fermentation weightspH meter
Steps
- 1.
Kkakdugi (Seoul): Creates signature sweet-pungent balance
- 2.
Nabak kimchi (Royal cuisine): Accelerates fermentation for quick-serving banchan
The Science
Primary Reaction
Glycolysis → Lactic acid + CO2 + ethanol