Description

This entry represents the foundational fermentation of kimchi prior to cooking or secondary use, emphasizing lactic acid fermentation of vegetables.

Fermentation process

  • Vegetables salted and rinsed
  • Seasoned with spices and aromatics
  • Fermented at ambient or refrigerated temperatures for days to weeks

Reported microbiology (examples)

  • LAB: Leuconostoc spp., Lactiplantibacillus spp., Weissella spp.

Functional relevance

  • Acidification improves safety and shelf-life
  • Development of characteristic sour and umami flavors

References

(To be added)