How is kimchi fermented

Researchers also succeeded in isolating three major fermentative microbes involved in kimchi fermentation, which are specific to the ingredients: Leuconostoc gelidum , Weissella koreensis and Lactobacillus sakei. The study confirmed that kimchi is fermented differently depending on the species of lactic acid bacteria aforementioned, by introducing them into sterilised kimchi.

The study identified the origin source of lactic acid bacteria, the determinants of the fermentation of kimchi and the fermentation characteristics by bacteria derived from each ingredient. The findings will be used as scientific data for the production of standardised kimchi. Foodtech startup ChickP has teamed up with select food companies to help formulate egg-free recipes. Market intelligence agency Mintel has predicted that fibre and next-generation stevia will shake Comprehensive Cold Supply Chain management at your fingertips with Americold.

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Another species is called the Weisella species, and there are plenty of others too. These bacteria are called lactic acid bacteria because, as mentioned above, they convert the sugars in cabbage into lactic acid. If kimchi is refrigerated for fermentation, the cold temperatures slow down the lactic acid bacteria, so the fermentation process will take longer.

Are you a fan of the spicy, sour, tangy deliciousness that comes with kimchi? Table of Contents 1 What Is Kimchi? My Kimchi Is Not Bubbling! My Kimchi Is Not Fermenting! Solved Fresh Kimchi vs.