• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.93-111
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• 2019

This paper provides a comprehensive description of previous studies of making and developing kimchi in terms of the origins of kimchi and the changes in the history of kimchi, along with newly discovered data, including the collection of works in Joseon Dynasty as well as old cookbooks discovered after the year 2000, and latest research in related disciplines, e.g., ancient history studies, archeology, and linguistics. Because new ruins and relics, such as the Liao-ho Civilization in the Northeast Asia continent, which was closely related to Dongyi tribes, have been discovered and studied, it is important to determine how to reflect the outcome of archeological studies on the origin of preserved vegetables. In addition, to describe the background and changes in the independent formation of making Korean kimchi chronologically, they were divided into the following: development from jjanji to singunji; formation of the basis for seokbakji dressed with fermented fish sauce; settlement of seokbakji culture for dressing seokbakji with fermented fish sauce and spices, including chili varieties when they were introduced; and establishment of the method for making whole cabbage kimchi, which is currently typical kimchi made by adding the seokbakji as the stuffing of the cabbage kimchi, to examine the time and specific details of the change.

• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.208-216
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• 2019

Leuconostoc spp. are generally utilized as kimchi starters, because these strains are expected to have beneficial effects on kimchi fermentation, including improvement of sensory characteristics. Here, we developed a detection method for verifying the presence of the kimchi starter Leuconostoc mesenteroides WiKim33, which is used for control of kimchi fermentation. A primer set for multiplex polymerase chain reaction was designed based on the nucleotide sequence of the plasmids in strain WiKim33, and their specificity was validated against 45 different strains of Leuconostoc spp. and 30 other strains. Furthermore, the starter strain consistently tested positive, regardless of the presence of other bacterial species in starter kimchi during the fermentation period. Our findings showed that application of a strain-specific primer set for strain WiKim33 presented a rapid, sensitive, and specific method for detection of this kimchi starter strain during natural kimchi fermentation.

• Korean Journal of Agricultural Science
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• v.46 no.1
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• pp.173-182
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• 2019

To produce a high-quality Kimchi product, molten salt was used for the Kimchi. Changes in the physiochemical properties and functional compounds were analyzed during fermentation. The salinity of bay salt Kimchi was higher than that of the molten salt Kimchi. The fermentation speed of the lactic acid bacteria in the molten salt Kimchi was significantly faster. To evaluate the effects of the salts on the changes in the functional compounds during fermentation, the antioxidant activity, total phenolic compounds (TPC), flavonols, phenolic acids, and glucosinolates in Chinese cabbage were analyzed. In the first 9 days, antioxidants were decreased during this fermentation period and then, increased after that. TPC was slightly increased for all the conditions after 40 days fermentation. Kaempferol was a major flavonol but had a relatively larger decrease in the molten salt Kimchi than in the bay salt samples. Phenolic acid did not show any significant difference among the samples. The glucosinolate contents were significantly decreased in all the conditions of Kimchi during the fermentation period. Consequently, the molten salt greatly affected the fermentation speed of Kimchi and the total characteristics of the Kimchi lactic acid bacteria. Although the functional compounds of Chinese cabbage were decreased during the fermentation of Kimchi, this decrease did not profoundly deteriorate the food quality. Therefore, high-quality Kimchi with enhanced bioactivity will be available if appropriate Chinese cabbages that have enhanced functional compounds are used.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.765-770
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• 1995

A survey on the children's thought for kimchi intake and practical amount of kimchi consumption were conduction in April of 1995 to get basic information needed for the development of special kimchi for the children. And the effects of nutritional guidance on consumming kimchi was also investigated. Total of 1100 students in 2nd, 4th, and 6th grade from public and private elementary school participated in this survey. The eighty three percent of student think they should eat kimchi mainly because kimchi is good for the health(48.0%) and kimchi is our traditional food(31.8%). However, only 26.5% of children consume more than 5 pieces($4{\times}5cm$) of kimchi per mela and 64.5% consume less than 1~2 pieces. This shows that children's opinion(p<0.001), preference(p<0.001) and actual consumption(p<0.001) for kimchi was found to be very significant. Thus the nutritional guidance is important as much as the development of children's kimchi. Children wanted kimchi which is sweet, mild hot and not too strong in flavor. Ingredients children wanted in kimchi were pear, apple, tangerine, carrot and onion. Children's most favorite foods cooked with kimchi were stir fried kimchi rice and kimchi stew. But children did not like kimchi hamberger, pizza topped with kimchi and rice cooked with bean sprout and kimchi.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.420-427
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• 1995

This study was conducted to investigate the preservative effect of low molecular weight chitosans on kimchi(2% salt concentration) during fermentation at $20^{\circ}C$. The pH and total acidity of control kimchi were lower and higher, respectively than those of kimchi samples containing chitosan. Reducing sugar content tended to be lower in control kimchi than in kimchi samples containing chitosan until 6 days of fermentation. Malic acid content was lower in control kimchi than in kimchi samples containing chitosan until 4 days of fermentation. Succinic acid content was higher in control kimchi than in kimchi samples containing chitosan at the 2 days of fermentation. Content of lactic and acetic acid also was higher in control kimchi than in kimchi samples containing chitosan at the 4 days of fermentation. The number of total microorganisms and those of microorganisms of Leuconostoc genus and Lactobacillus plantarum were higher in control kimchi than in kimchi samples containing chitosan. The number of microorganisms of Leuconostoc genus was lower in kimchi samples containing chitosan with the lower molecular weight chitosan than those with the higher molecular weight chitosan. Intensity of sensory sour taste and staled flavor were higher in control kimchi than in kimchi samples containing chitosan. There was not much difference in sensory firmness among kimchi samples, but control kimchi was evaluated slightly weaker than kimchi samples containing chitosan. Off-flavor was evaluated as weak in all the kimchi samples.

• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.126-130
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• 2000

To enhance the antitumor activity of Chinese cabbage kimchi, four kinds of kimchi, which ere differently prepared in kinds and levels of sub-ingredients, were fermented at 15$^{\circ}C$ for 1 day and then at 5$^{\circ}C$ up to pH 4.3. The solid tumor formation, hepatic glutathione S-transferase activity and glutathione contents in the liver, and natural killer (NK) cell activity of spleen were determined from the sarcoma-180 cell injected Balb/c mice that were treated with methanol extracts of the kimchi samples. Kimchi IV, prepared with organically cultivated Chinese cabbage, red pepper powder, garlic, Chinese pepper powder mustard leaf and heat processed salt (Gueun salt), reduced the tumor formation by 39.3% compared to the sarcoma-180 cell treated group, resulting in the smallest tumor weight. Methanol extracts of the kimchi III and kimchi IV recovered the activities of hepatic glutathione S-transferase(GST) that was decreased by the transplantation of the sarcoma-180 cells to th mice. The injections of methanol extracts of kimchi II and kimchi IV increased glutathione contents in sarcoma-180 cells treated mice. The methanol extract of kimchi IV increased the natural killer (NK) cell activity of spleen lymphocytes a more effectively (p<0.05) than those the other kimchi samples. These results suggest that the anticancer activities of kimchi can be increased by changing the kinds and levels of sub-ingredients.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.39-48
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• 1995

The effects of storage containers and storage temperatures on Kimchi quality were investigated. The results were summarized as follows : 1. Pabix, poly ethylene-back+plastic container, tupper-ware were much better than crock, stainless steel, and plastic container in keeping a Kimchi. However, there was no significant differences between containers in the sensory test for Kimchi. 2. Kimchi stored at 18$\pm$2$^{\circ}C$ was the most delicious, which revealed pH 4.30, acidity 0.45-0.50%, and salt concentration 3.10wt% in the 4th days after storage whereas sensory score for Kimchi quality was very low in the 12th days after storage. 3. pH in Kimchi stored at 5$^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$ was slowly decreased as compared to the Kimchi stored at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ were compared to that of the Kimchi stored at 18$\pm$2$^{\circ}C$ after fermentation. 5. In the group of Kimchi stored at 1$0^{\circ}C$, immediately after picking it took 48days until the best conditions which were pH 4.30 and acidity 0.45-0.50% were matched. 6. The most promising method in keeping good taste and good quality of Kimchi was to store Kimchi at 5$^{\circ}C$ after 4days fermentation at 18$\pm$2$^{\circ}C$. And, for long period preservation of Kimchi, it took would be effective to store at -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.29-40
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• 2009

This study investigates the preferences Chinese have of Korean Kimchi and improvements for Chinese market adaptation of Kimchi through a survey. The questionnaire was conducted on 298 Chinese(108 males, 190 females) residing in Weihai, Yantai and Qingdao in Shandong province. The questionnaire form was developed and used for self-administration. The collected data were analyzed by SAS package. Among the subjects, 88.9% had experienced eating Kimchi and 58.8% liked Kimchi. The preference of Kimchi was significantly higher among males, workers, persons who had visited Korea, and persons interested in Korea compared to females, university students, persons who hadn't visited Korea, and persons with no interest in Korea. The reasons for liking Kimchi, in order of popularity, were for its 'refreshing taste'(64.9%), 'spicy taste'(57.7%), 'chewy texture'(47.2%), and 'sour taste'(35.1%). The reasons for disliking Kimchi were for its 'smell'(19.6%), 'sour taste'(16.2%), 'salty taste'(14.3%), and 'appearance'(8.7%). Of those surveyed, 97.6% had a positive opinion of Kimchi intake in the future. The intention of future consumption of Kimchi was significantly higher in females than males. The type of Kimchi wanted by Chinese was 'less seasoning'(53.4%), 'less spicy'(46.0%), 'sweeter taste'(39.3%), 'less salty'(37.2%), and 'no fish-like smell'(35.6%). Improvements for increasing Chinese Kimchi consumption were 'development of Kimchi according to Chinese preference'(81.2%), 'improvement of sanitation'(73.5%), 'decrease in the sale price of Kimchi'(72.8%), and 'convenient place for the purchase of Kimchi'(63.8%).

• Korean Journal of Community Nutrition
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• v.22 no.2
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• pp.145-158
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• 2017

Objectives: The importance of kimchi as a traditional food in Korean cuisine has gradually decreased due to rapid industrialization, economic growth and changes in dietary patterns in Korea. This study aimed to examine the shifts in kimchi consumption by region and by income level between 2005 and 2015 in Korea. Methods: Data from the Korea National Health and Nutrition Examination Surveys III (2005) and VI (2015) were used in the study (n=15,558). Intake of kimchi was estimated using a single 24-hour dietary recall. The sample weights were applied in all analyses to reflect population estimates. All statistical analyses were carried out by using SPSS IBM Statistics 20. Results: Kimchi intake has significantly decreased by 27.6 g/day per capita during the last decade in Korea; 25.0 g for males and 29.9 g for females, respectively. Over the past decade, the decline of kimchi intake has been particularly significant in Seoul, Busan, Incheon, Gyeonggi, and Gwangju, while there has been no significant change in males living in rural areas. The consumption of kimchi across all income levels has decreased, however, the decrease was higher in 'middle and low income level'. The amount of kimchi consumption in 2015 was the highest in 'low income level'. The results were similar after adjusting for gender and age. Conclusions: For the past decade, the overall intake of kimchi in Korea has decreased, however, it has been found that the decrease of kimchi intake for males living in the rural areas was not significant. Therefore, in order to keep our traditional kimchi culture and promote a balanced diet including kimchi for Korean, it is necessary to develop more efficient policies and approaches. A variety of dishes using kimchi should be developed, besides merely serving kimchi with rice as a side dish, to increase the consumption of kimchi.

• Journal of the Korean Dietetic Association
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• v.15 no.1
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• pp.69-76
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• 2009

To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity levels in one serving portion. The average salinity of all foods was 0.226${\pm}$0.212%. The average salinity of all Kimchi samples was 0.401${\pm}$0.260. The average salinities of soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.153${\pm}$0.085%, 0.691${\pm}$0.213%, 0.151${\pm}$0.102%, 0.209${\pm}$0.121% and 0.080${\pm}$0.016%, respectively. The average salt intake of one serving of Kimchi was 0.125${\pm}$0.041 g, while the average salt intakes of one serving of the soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.306${\pm}$0.170 g, 1.382${\pm}$0.426 g, 0.094${\pm}$0.061 g, 0.146${\pm}$0.089 g, and 0.159${\pm}$0.152 g, respectively. The salinity of packaged Kimchi was significantly higher than the salinity of the bulk Kimchi (p < 0.01). In addition, the salinity of the liquid and solid stem portions of the packaged Kimchi was significantly higher than the salinity of the same sized portions of the bulk Kimehi (p<0.01). Furthermore, the salinity in the liquid and solid stern portions of the packaged mustard leaf Kimchi were significantly higher than the salinities of other types of Kimchi (p < 0.0001). The salinity of all Kimchi is higher than that of soup, protein containing side dishes, vegetable side dishes or drinks, but the salt content of one serving of Kimchi is lower than those of the soups or stews or vegetable side dishes or drinks (because one serving size of Kimchi is usually smaller than that of the other foods).