Abstract
Kimchi is a Korean traditional fermented vegetable food. In recent years, kimchi has become popular in Japan and the import and production thereof have increased. Kimchi's nutritive value is very high in comparison with other food including animal-derived fermented foods such as salted fish guts, and is particularly nutritive in terms of calcium supply. However, the mechanism of calcium solubilization in kimchi is not yet clearly understood. In this study, calcium was divided into four chemical fractions and its change was examined. The relationship of calcium with other ingredients was also investigated during kimchi storage. A good temperature for kimchi storage is 4 °C from the point of view of pH and acidity. Calcium showed change in concentration regardless of storage temperatures ; however the calcium concentration in the water-soluble fraction decreased in the earlier period of storage and that in the sodium chloride-soluble fraction increased. From these results, it is desirable to eat immediately after purchase to take advantage of the high calcium. The softening of the texture of kimchi may be prevented because the concentration of calcium content mixed with pectin is high.
