preview

Kimchee and Fermentation Essay

Decent Essays
Open Document

Kimchee and Fermentation

Introduction

Each country has its own unique food item that is special and has been providing local community with rich nutrition and various flavors. Such food item in Korea is called Kimchee. It was not well-known to the world until the Olympic Games in 1988. This was the first time when numerous people were exposed to such interesting flavors of Kimchee—spicy, fermented bok choy or Chinese cabbage product. By fermentation, Koreans were able to preserve much nutritional values of the cabbage, improve and develop layers of different flavors, and significantly increases shelf life of the product. Moreover, Kimchee fermentation has been providing Koreans with rich source of vitamin C and B …show more content…

However, if stored for too long or not under optimal storage conditions, Kimchee will over acidify, becoming too sour for enjoyable consumption.

Method and Procedure

Preparation of Cabbage

1. in 20 L of water, put 500 grams of salt to make brine solution 2. clean and cut 2 head of bok choy so that it becomes 8 pieces 3. submerge bok choy into the brine solution for 8 hours 4. rinse bok choy with fresh water and cut it to many small pieces

Preparation of Sugar

1. mix 100 gram of powdered rice with 200mL of water and bring to boil slowly

2. add 45 grams of salt into the viscous liquid (powdered rice + water)

Preparation of spices

1. blend 4 cloves of garlic, 8 chilli pepper, 2 small onion, 2 ginger, 2 oyster

Mixing & fermentation

1. add bok choy, viscous liquid (powdered rice + water + salt) with blend of spices

2. Place into a glass jar with open top. Put shrink wrap on the top with rubber bands to seal, instead of using original metal/plastic lid.

Results and Discussion

For the first three days, little pH change is observed, this is due to Leuconostoc mesenteriodes that is changing substrate to anaerobic condition, but not producing lactic acids (Mheen and Kwon 1984). In addition, microbes are not large in number; therefore, more time is necessary for rapid growth of the microbial community. As expected, pH of the Kimchee drops from 7 to 4.5 within the next 7

Get Access
Related
Get Access