ABSTRACT
For thousands of years, a dish based on fermented Chinese cabbages and/or radish with garlic, pepper and salt has been produced in Korea and given the name kimchi. Various localities and households use different side ingredients, such as green onion, ginger, sesame, water parsley, fish sauce, fish, meat and onion, giving specific flavours. These dishes are explored in this chapter. During kimchi fermentation, sugar has a significant role in promoting the growth of the micro-organisms (lactic acid bacteria). A balance of aerobic and anaerobic micro-organisms has been recognized to be very important during kimchi fermentation, because proper fermentation gives a well-ripened taste and flavour. The flavour and taste of kimchi are mainly related to the content of kimchi metabolites such as carbohydrates, amino acids and organic acids. Their changes can be influenced by the microbial community during kimchi fermentation.
