Abstract
The effects of salting degree of cabbage on the chemical, microbiological, textural changes and taste of Korean whole cabbage Kimchi fermented at $21^{\circ}C$ was studied. Low salted Kimchi (1.8% NaCl, soaking for 2 hr. in 20% brine) was showed higher total acdity than high salted Kimchi II(3.1% NaCl, Soaking For 8 hr in 20% brine) and III(2.9% NaCl, no soaking in 20% brine). The changes in growth of lactic acid bacteria was relevant to the salt content of whole cabbage Kimchi. Kimchi I was showed higher growth rate of Lactic acid bacteria and slower death rate constant of Lactic acid bacteria than that of Kimchi II and III. In palatability test, salty taste of Kimchi II, III was more salty than that of Kimchi I ($p{\leqq}0.01$) and total evaluation of Kimchi I, II was more palatable than Kimchi III ($p{\leqq}0.05$) at 3rd's day (optimum taste). Cutting force by Rheometer was well correlated with the salt content of Kimchi.
