Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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The effect of salt concentration on Kimchi fermentation

소금 농도가 김치 발효에 미치는 영향

  • Park, Woo-Po (Department of food and Nutrition, Masan Nursing & Health Junior College) ;
  • Kim, Ze-Uk (Department of Food Science and Technology, Seoul National University)
  • 박우포 (마산간호보건전문대학 식품영양과) ;
  • 김재욱 (서울대학교 식품공학과)
  • Published : 1991.09.30
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Abstract

Effect of salt concentration of brined Chinese cabbage on the Kimchi fermentation was investigated. The salt concentration range was 1-5% and chemical characteristics of pH, acidity and ascorbic acid were measured during fermentation at $25^{\circ}C$. Fermentation rate was also calculated from the $CO_2$ production. It was found that the higher salt concentration caused a significant decrease in the maximum value of fermentation rate and pH reduction. Ascorbic acid content was rapidly decreased initially, followed by increase to maximum and slowely decreased thereafter. This change was more apparent at higher salt concentration.

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