• Korean Journal of Agricultural Science
• /
• v.50 no.3
• /
• pp.447-456
• /
• 2023

Cabbage, which is one of the main materials of kimchi, normally has an unstable supply due to cultivation and climate conditions. This unstable supply negatively affects the profitability of kimchi processors in Korea. Thus, kimchi processors found a better method for acquiring a consistent cabbage supply with long-term storage of over 3 months. However, a consensus regarding the best method for the stable and economical acquisition of cabbage remains controversial. This study aimed to analyze the current issue concerning cabbage acquisition by kimchi processors and evaluate the economic feasibility of kimchi storage. Findings obtained through survey and economic analyses using theoretical methodology were as follows: First, A survey conducted on kimchi processors in Korea revealed that even though they recognize the importance of kimchi storage, they struggle to store adequate amounts of cabbage. This is particularly evident with summer cabbage, which experiences the highest supply volatility and thus requires greater attention from kimchi processors in terms of storage. Second, the price analyses using the coefficient of variation show that cabbage in Korea has a high level of price instability, which suggests more storage of cabbage. Third, the evaluation of the economic feasibility of cabbage storage indicated that kimchi processors should consider storing a greater amount of cabbage, particularly during the summer season. This approach can help reduce the overall cost associated with kimchi processing.

• The Korean Journal of Food And Nutrition
• /
• v.35 no.6
• /
• pp.537-542
• /
• 2022

This study was conducted to provide basic data on the amount of sodium and the setting of permissible error range of actual measurement, which is a problem for cabbage kimchi nutrients subject to labeling. The sample targeted was baechu (Kimchi cabbage) kimchi, which might have a large variation in sodium content by part of kimchi. Kimchi samples were collected twice from eight companies by season (spring, summer, fall, and winter). The average sodium content in kimchi samples was 619±87 mg/100 g (range, 534±63 mg/100 g to 783±40 mg/100 g). The error in average annual sodium content of abandonment kimchi (maximum value difference compared to the minimum value) was 26.8 to 64.3%. Sodium contents in kimchi produced in spring and summer were relatively low. However, deviation between individuals was large. It was found that cases exceeding the permissible error (120%) standard varied depending on the criteria for setting the amount of sodium. In addition, due to seasonal differences, sodium content in kimchi exceeded 120% of the labeling value. Thus, it is necessary to set standards suitable for characteristics of kimchi to prevent unintentional violations of labeling standards by raw materials and manufacturing processes.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.6
• /
• pp.742-749
• /
• 2009

In order to establish the basic scientific data on the fermentation characteristics of chonggak kimchi (CGK), we studied with CGKs prepared at different seasons and stored at various temperatures ($5{\sim}23^{\circ}C$). Changes in pH and acidity of CGK fermented at different temperatures were typical. However, acidity of summer CGK stored under $15^{\circ}C$ did not reach 1.0% since the amount of reducing sugar in the summer radish was lower by over 1% than the ones from the other seasons. Growths for Leuconostoc and Lactobacillus spp. over 8.0 logCFU/mL were observed in CGKs fermented above $10^{\circ}C$. Changes in Max G, cutting force, of CGK from different seasons were apparent. Max Gs for spring and summer CGK were decreased immediately right after storage while Max Gs for winter CGKs were increased slowly during storage. According to the results of sensory evaluation, CGKs revealed the highest overall acceptability when acidity of kimchi reached $0.7{\pm}0.1%$ under the given fermentation condition. However, CGK prepared with radish from winter or summer season tasted better than the one made in the spring. But the edible periods for winter CGKs were longer, compared with summer CGKs fermented at the same temperature. In conclusion, CGK fermented at $10^{\circ}C$ in the winter season gives a better taste with longer edible duration than the other CGKs.

• Journal of Nutrition and Health
• /
• v.12 no.1
• /
• pp.59-68
• /
• 1979

This work was carried out to detect the enterobacterial contamination in summer kimchies and their antagonis tic activity with lactic acid bacteria during kimchi fermentation. And obtained results were as in the followings. 1) Severe cases of enterobactrial contamination were found in every kimchi material and in the first step of summer kimchi fermention. 2) Some pathogenic or food poisonous strain of Salmonellaspp. was identified among the contaminated enterobacteria. 3) Pathogenic strains of Salmonella typhi, Shigella flexneri or E. coli which were added to kimchi fermention, were contineously detected for 10days at the temperature of $10^{\circ}C$. Food poisonous strain of Vibrio parahemolyticus was more resistant than the above stains in the kimchi fermentation. 4) And in summer condition(over $30^{\circ}C$) the added pathogenic strains of enterobacteria were also detected for 2 day at pH of 4.5 kimchi fermentation. 5) The antagonistic activity of enterobacteria in lactate buffer solution of pH 4.8 was more stron than that in the kimchi fermentation at $30^{\circ}C$ of summer condition. 6) According to the above results, sanitary washing processes for every kind of kimchi material (vegitables) are required to reduce the enterobacterial concentration which is usually contaminated. And some fermentation period is also required to avoid the possible kimchi food poisoning.

• Korean journal of food and cookery science
• /
• v.13 no.2
• /
• pp.179-184
• /
• 1997

To investigate the salinity of Kimchi and subjective perception of salinity on Kimchi in Pusan area, questionaire and sampling of Kimchis was performed twice during summer and winter, 1996 and 1997. Most of subjects attend in this survey were in their thirties and fourties, graduated from high school and their monthly income was in the range of one million to two million won. Above 90% of subjects live in Pusan and Kyung-nam area and most of them learned how to make Kimchi from their mother and believed that the salinity of home-made Kimchi is constant through the year. The survey on the subjective perception of salinity of summer Kimchi showed that salinity of Kimchi perceived as less salty was 2.46${\pm}$0.24% by housewives and 2.57${\pm}$0.23% by their family members, salinity of summer Kimchi perceived as appropriate was 2.61${\pm}$0.51％ and 2.65${\pm}$0.57%, salinity of Kimchi perceived as salty was 2.77${\pm}$0.61% and 2.62${\pm}$0.47%, respectively. These data shows that salinity and subjective perception of salinity of summer Kimchi are correlated. The salinity of winter Kimchi perceived as less salty was 2.98${\pm}$0.83% by housewives and 3.02${\pm}$0.71% by this family members. The salinity of winter Kimchi perceived as appropriate was 2.82${\pm}$0.49% and 2.94${\pm}$0.53%, and the salinity of winter Kimchi perceived as salty was 3.20${\pm}$0.61% and 3.25${\pm}$0.49%, respectively. These data does not show salinity and subjective perception of salinity of winter Kimchi is correlated. Average salinity of summer Kimchi was 2.55${\pm}$0.44%, while average salinity of winter Kimchis was 2.97${\pm}$0.54%, which is for preservation during winter time. Furthermore, most of subjects believed that salinity of Kimchi may affects the occurrence of diseases, such as hypefention. 80% of subjects answered that it is better to eat Kimchi perceived as less salty. Therefore it is recommended to make Kimchi with below 3％o of salinity in factory scale in the near future.

• Applied Biological Chemistry
• /
• v.12
• /
• pp.57-67
• /
• 1969

1) Many bacterial strains identified as Bacillus megeterium, Bacillus subtilis and Bacillus licheniformis were aboundantly found in summer jokal kimchi, but the most dominant strains in summer kimchi were Lactobacillus plantarum and Loctobacllus buchneri. 2) Bacillus groups found in kimchi were sensitive in a low concentration of AF-2, but groups of lactic acid bacteria were resistant to a high concentration of AF-2. 3) Allowable concentration of AF-2 in Korean kimchi is less than 10 p.p.m. 4) AF-2 was not suitable for the juicy kimchi as a preservative because the color of juicy kimchi was somewhat changed into orange red when 10 p.p.m. of AF-2 was added. 5) High concentration of AF-2 leads the hetero-fermentation of kimchi bacteria to the homofermentation. 6) Microflora of kimchi was influenced even in the concentration of 10 p.p.m. but it was impossible to check the acidification of kimchi in summer with 50 p.p.m. concentration of AF-2. 7) About 25% of AF-2 was consumed in kimchi fermentation for day at $23^{\circ}-25^{\circ}C$.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.2
• /
• pp.224-232
• /
• 2019

This study evaluated the physicochemical and microbial quality characteristic of seasonal commercial kimchi for hygienic safety levels. The pH of seasonal commercial kimchi was 3.84-6.36 and the titratable acidity and salinity of the samples were 0.21-1.16 and 1.19-1.54%, respectively. The content of nitrate and nitrite in the commercial kimchi were lower in the spring and summer, which was affected by acidic condition of the kimchi depending on fermentation. Heavy metal contents in commercial kimchi are not an issue because they were detected only at very low levels. The total aerobic bacteria and coliforms counts ranged from 5.25 to 8.44 Log CFU/g and 0.00 to 5.08 Log CFU/g, respectively. The total aerobic bacteria and coliforms were detected more in summer than in the other seasons. E. coli was detected in three of the samples tested. Food-borne pathogens were not detected in any of the samples except for B. cereus. B. cereus was detected in the fall in more than 70% of samples. These results suggest that commercial kimchi distributed in the fall maintain the quality properties and the microbiological safety of kimchi compared to the other seasons. Therefore, further studies as an effective distribution system for the particular seasons will be needed to guarantee the hygienic safety levels of commercial kimchi required by the consumers.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.3
• /
• pp.393-399
• /
• 2003

The purpose of this study was to investigate the preferred methods for making summer kimchi as a basic research of making commercial kimchi. Questionnaire were collected from 590 housewives nationwide in Korea, and the data were analyzed by SPSS program. The results were as follows: (1) The average salting time of Chinese cabbage was 3~5 hrs when the combined method of dry and brine salting was used, regardless of the region. (2) Seven jeotkals (salt-fermented fishes) including anchovy, anchovy juice, shrimp, northern sand lance juice, hair-tail viscera, flatfish and yellow corvenia were mainly used in kimchi. Among them, anchovy and anchovy juice jeotkals were preferred to all others in Southern area (Busan, Gwangju, Gyeongnam, Gyeongbuk, Jeonnam), while shrimp jeotkal in Seoul, Gwangju, Jeonbuk, Chungnam and Jeju, and northern sand lance juice jeotkal in Daegu, Daejeon and Gyeonggi, respectively. In most regions, however, blending type of 2 jeotkals was used in kimchi. (3) Eleven ingredients such as red pepper, garlic, ginger, green onion, radish, leek, onion, carrot, sugar, sesame and MSG were used as basic components for making kimchi. In particular, MSG was used as a basic ingredient regardless of region and age. However, a standard taste for making kimchi was depended on housewife in this study.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.27 no.1
• /
• pp.25-33
• /
• 2021

This experiment was conducted to determine the effects of the pre- and post-harvest variable factors on the processed product of kimchi cabbage cultivated in semi-highland at summer time. Kimchi cabbage cultivar 'Chun Gwang' was grown in an open field and/or under a plastic greenhouse condition; it was stored at 0? after harvesting with low-density polyethylene (LDPE) film packaging. The pre-harvest characteristics growth parameters, fresh weight, head weight, no of leaves, leaf thickness, firmness, moisture content etc. were evaluated. The evaluated postharvest characteristics were fresh weight loss, appearance, trimming loss, SPAD value, moisture content and hue angle. The results show that the fresh weight and leaf thickness were higher in 'Chun Gwang' kimchi cabbages grown in the greenhouse than those in the field. However, the other evaluated factors were not affected by the type of cultural method. During the storage, the cabbage continued to decrease in fresh weight loss, trimming loss and moisture content. When compared to the kimchi cabbage showed significant difference in the fresh weight loss, trimming loss and moisture content during storage. It was confirmed that both cultural methods indoor- and outdoor did not show head growth parameters of 'Chun Gwang' kimchi cabbages on semi-high land at summer time. Although no difference in the growth before storage was observed, the evaluated characteristics like fresh weight loss etc. were influenced by cultural method as a pre-harvest factor. This study suggests that there were to be affected by pre-harvest factor during storage after harvest. In this study, an integrated management system combining relationship between processed agricultural products and their pre- and post-harvest factors.

• Preventive Nutrition and Food Science
• /
• v.3 no.3
• /
• pp.225-229
• /
• 1998

Formation of a L-Ascorbic Acid 2-O-$\alpha$-glucoside(AA-2G) is a chemically stable dervative of asocrbate that shows a vitamin C acitivity in vitro as well as in vivo. We studied whether ascorbic acid(AA) and AA-2G are formed in baechu kimchi during fermentation at 4 $^{\circ}C$ or 18$^{\circ}C$. To determine the formation of AA and AA-2G during fermentation of kimchi, wheat flour (as a carbhydrate source) added baechu kimchi (WBK) and control baechu kimchi(CBK) were prepared and fermented at 4 $^{\circ}C$ or 18 $^{\circ}C$. A substance like AA-2G was detected by HPLC from WBK fermented at 18 $^{\circ}C$ for 26 days in fall season and confirmed later to be the AA-2G showing distinctive characteristics of heat stability and resistance to ascrobate oxidase catalase. However, none of the kimchi formed AA-2G when the kimchi were fermented under a different temperature condition such as 4 $^{\circ}C$ instead of 18 $^{\circ}C$ or a different season such as summer instead of fall even if they were fermented at 18 $^{\circ}C$. The pH of kimchi was decreased rapidly during the first 3 days. and then decreased slowly after 4 days when the kimchi were fermented at 18 $^{\circ}C$. However, there were slight changes of pH in both CBK and WBK feremented at 4$^{\circ}C$ for 30 $^{\circ}C$ days. Therefore, the AA-2G -forming activity in kimchi seems to be correlated with the formentation temperature, the microorganisms involved in kimchi fermentation and a suitable glycosyl donor for AA as provided by wheat flour in this study.