Description

Kimchi is a traditional Korean fermented vegetable product consumed daily as a side dish.

Fermentation process

  • Salting of vegetables
  • Mixing with spices and seasonings
  • Natural lactic acid fermentation at ambient or refrigerated temperatures

Reported microbiology (examples)

  • Leuconostoc mesenteroides
  • Lactobacillus plantarum
  • Weissella spp.

Functional relevance

  • Rich in organic acids and bioactive compounds
  • Reported probiotic and antioxidant potential

References

Park et al., 2014
Lee et al., 2015