Description
Korean traditional kimchi making involves fermenting vegetables in a mixture of seasonings and spices.
Technical
Kimchi fermentation involves the breakdown of starches into sugars, which are then converted into lactic acid by lactic acid bacteria (LAB), resulting in a sour and umami flavor. The process also involves the action of microorganisms, such as LAB, which convert sugars into lactic acid and produce compounds that contribute to the flavor and texture of the final product.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourUmamiSpicyGarlickyEarthyTangy
Wine Analogy
Like a funky natural orange wine with volatile acidity
Coffee Analogy
Similar to a fermented anaerobic process coffee with garlic notes