Description
Lactic‑acid fermentation of mixed vegetables and spices to produce kimchi.
Technical
The process relies on salt‑tolerant lactic acid bacteria such as Lactobacillus plantarum, L. brevis, and Leuconostoc mesenteroides to convert vegetable sugars into lactic acid, lowering the pH to 4.0–4.5 within 24–48 h. Salt concentration (3 % w/w optimum) inhibits spoilage microbes while supporting LAB growth, and temperature controls the rate of acidification and flavor development.
Science
Primary Reaction
Fermentation of sugars by lactic acid bacteria producing lactic acid, acetic acid, ethanol, and CO₂
Sensory Profile
Aroma ()
pungentsourspicyumamifermentedgarlickygingeryearthybrinycomplex