ABSTRACT
This chapter presents the kimchi recipe, nutrients and process method, and then the microbiology, biochemistry and health benefits of kimchi. Kimchi is a representative lactic acid bacteria (LAB)-fermented vegetable food in Korea. LAB that occurs naturally in the vegetables can be the starters for fermenting kimchi. During the brining of the vegetables with salt, the levels of spoilage microorganisms are lowered; however, the LAB counts are increased and they become the main starter cultures for the kimchi fermentation. Salt plays an important role during the kimchi fermentation such as improving flavor, balancing Na with K, inhibiting spoilage microorganisms, and accelerating the growth of LAB. Kimchi fermentation is governed by the LAB existing in Baechu cabbage and the sub-ingredients. The standardized kimchi recipe was prepared from the recipes of kimchi factories, cooking books, research papers and reputable family recipes. Kimchi fermentation is generally carried out by obligatory or facultative hetero-fermentative LAB.
