• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.794-799
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• 1997

The effective fermentation methods of Kimchi juice for utilization of outer layer of Chinese cabbage, an waste of Kimchi industry were studied. The Kimchi juice prepared with brining and grinding the waste of Chinese cabbage and addition of spices was fermented at $25^{\circ}C$. Addition of 5$^{\circ}C$15% fermented Kimchi juice of pH 5.4 at initial stage and pH 4.4 at middle state resulted in a significant increase in fermentation rate and solid content after 12 hours of fermentation. The combined method of enzymatic hydrolysis(0.1% viscozyme) of the brined and ground cabbage and addition of 2.0% NaCl, 1.0% sucrose and 10% fermented juice of pH 5.4 first and 4.4 during fermentation, respectively resulted in more rapid fermentation. The solid concentration was 5 times higher than control at maximum point and acidic and total flavor intensity were also significantly high.