Reactions occurring in Kimchi

Glycolysis occurs first to produce pyruvate using glucose, which is then converted to lactate by fermentation.

Also, osmosis occurs as the vegetable is immersed in salt water, and the concentrated liquid penetrates into the vegetable resulting dehydration of the vegetable.

Since acid is formed during the fermentation, pH, which is a measure of acidity, changes in Kimchi.

The rates of decrease in pH and increase in the acidity and the amount of reducing sugar are fast initially and then slow down, as the amount of glucose is limited. After reaching the steady state in pH, the amount of reducing sugar decreases due to the formation of layer of acid.

Major sugars in Kimchi are mannose, fructose, glucose and galactose, mainly stemmed from cabbage and white radish and they are used as the source of energy for microorganisms. The amount of the sugars reduces with fermentation, and mannitol appeared in the middle stages of fermentation and reduced slowly.

Types of lactic acid bacteria existing changes according to the stages of the fermentation.