抄録
Kimchi is a Korean fermented food that is prepared through a series of processes including pretreatment of Chinese cabbage, salting, blending with various spices and other ingredients, and fermentation. The characteristics of kimchi differ depending on the kimchi variety, raw materials, processing methods, and fermentation conditions. Kimchi fermentation is initiated by the various lactic acid bacteria (LAB) present in the raw materials. Sugars in raw materials are converted to lactic acid, acetic acid, carbon dioxide, and ethanol by hetero and homo fermentative LAB during kimchi fermentation, along with other chemical changes. Many physicochemical and biological factors influence kimchi fermentation. This review covers in some detail the factors affecting kimchi fermentation.
