Description
Kimchi is a fermented Korean dish where cabbage and other vegetables undergo lactic acid fermentation to produce a tangy, umami-rich product.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus plantarum, L. brevis, and Leuconostoc mesenteroides metabolize the sugars in cabbage and radish into lactic acid, lowering the pH to 4.5–5.0. The acidification preserves texture, inhibits spoilage microbes, and develops complex flavor compounds including volatile esters and sulfurous compounds. Salt concentration (2–3 % w/w) creates osmotic pressure that selects for LAB while suppressing undesirable bacteria.
Science
Primary Reaction
sugar → lactic acid (via lactic acid fermentation)
Sensory Profile
Aroma ()
earthyfermentedgarlickyspicyumamipungentbrinygingeryvegetalcomplex