Description
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.
Technical
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.
Science
Primary Reaction
Glucose → Lactic acid + CO₂ (by LAB)
Sensory Profile
Aroma ()
spicysourumamigreencitrusgarlickyearthyfunkybrinypungent