• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.838-843
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• 2005

When ingredients of Kimchi were mixed and stored in $18^{\circ}C$, lactic acid bacteria, such as Leuconostoc mesenteroides and Lactobacillus plantarum, were selectively grown up. Herefore, to understand why lactic acid bacteria were selectively cultured in Kimchi, antibacterial activities of Kimchi ingredients against some pathogens and Kinlchi lactic acid bacteria were investigated. Kimchi mixed with all ingredients significantly inhibited the growth of all tested pathogens: S. typhimurium, S. sonnei, and E. coli. Kimchi without green onion, garlic or ginger inhibited the growth of S. typhimurium, but did not E. coli and S. sonnei. However, Kimchi without red pepper powder did not inhibit the growth of all tested pathogens. All ingredients of Kimchi did not inhibit the growth of L. plantarum and L. mesenteroides. These results suggest that Kimchi ingredients can synergistically inhibit the growth of pathogens and Kimchi may be a selective medium for lactic acid bacteria.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.998-1005
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• 1997

Kimchi showed protective effect from oxidative damage generated by hydrogen peroxide and paraquat. To investigate the major components of kimchi which reduce the cytotoxicity against reactive oxygen species, keratinocyte(A431, epidermoid carcinoma, human) and fibroblast(CCD-986SK, normal control, human) were cultured under oxidative stress condition provoked by paraquat, a superoxide anion generator, and hydrogen peroxide in the absence or presence of kimchi ingredients. Most keratinocyte and fibroblast cells were killed by hydrogen peroxide and paraquat over 1mM concentration, but kimchi ingredients showed protective effects from oxidative damage generated by hydrogen peroxide and onion, among those, garlic showed the most remarkable preventive effect. Most of kimchi ingredients showed protective effect against paraquat, especially leek notably increased cell survival. For fibroblast cells, ginger had the preventive effect against paraquat, especially leek notably increased cell survival. For fibroblast cells, ginger had the preventive effect from cell killing by high dose of hydrogen peroxide, but most ingredients were not effective against paraquat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.642-650
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• 1995

Chinese cabbage kimchi has long been consumed as a traditional fermented food in Korea. Ingredients involved in kimchi preparation, such as red peper, garlic, ginger, green onion, and etc., influence the kimchi fermentation rate differing with kinds and amount of ingredients. In this review article, information on the kinds and amounts of these ingredients used in the extant 75 literature is given together with data for frequency and average amount of each ingredient. In addition, chemical composition, minerals and vitamins, and characteristics of the ingredients are present. Effects of ingredients on kimchi fermentation also are extensively reviewed.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.531-548
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• 1997

This study was conducted to investigate the standardization of kimchi and related products. There are about 339 kinds of kimchi and related products in Korea. Half of those various kimchi was 50% of the total products, and the other groups are in the order of Jangachi (high salted vegetable pickles, Saengchae (a salad type kimchi), Kakduki(reddish kimchi), Keotjulyi(nonfemented kimchi), Pickles, Seobakji (kimchi based on raddish, fish and other ingredients) and Shickgae (lactic fermented fish products). About 200 ingredients (chinese cabbage, raddish, cucumber, other vegetables, fruits, seaweeds, fish, meat etc.) were used for those products. Tongbaechu kimchi (whole headded chinese cabbage kimchi) and Possam kimchi (wraped kimchi with chinese cabbage leaves) were made by about 30 ingredients, respectively. Kakduki, Oyster-kakduki, Chonkak kimchi (kimchi based on small raddish with leaves) and Tongchimi (raddish kimchi with brine soup) were made by raddish and more than 10 ingredients, but the subsidiary ingerdients were less than that of chinese cabbage kimchi. Other products such as Yulmu kimchi and Oisobaki (a cucmber kimchi) were also dicussed.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.27-38
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• 1995

This study was conducted to standardize ingredient ratio and preparation method of mafor traditional special kimchies in kyungsang province, korea. There were about 35 varieties of special kimchi in Kyungsang province. Six varieties of them such as burdock kimchi, wild leek kimchi, green thread onion kimchi, perilla leaf kimchi, Godulbaegi(Korean wild lettuce) kimchi, and red pepper leaf kimchi were selected, because they tasted good and the physiological functions of their main ingredients were excellent. The ingredient ratios of the selected special kimchi were standardized through surveying hereditary preparation of some families in kyungsang province and using the literatures including cooking books. The standardized ingredient ratio of the burdock kimchi was 15.1 pickled anchovy juice, 6.8 red pepper powder, 5.7 garlic, 2.2 ginger, 18.0 rice flour paste, 13.5 green thread onion, and 1.2 sesame seed in proportion to 100 of burdock. The standardized preparation step of the selected special kimchies was similar except some preprocessing methods of main ingredients. The diagonally cut-up burdock ws usually parboiled or soaked in salted water, then it was mixed with the other ingredients. Wild leek and green thread onion were usually pickled with salt or pickled anchovy juice. Sometimes the green thread onion pickled was dried in the sun. General preprocessing of perilla leaf, Korean wild lettuce, and red pepper leaf was soaking them in salted water for about 5-10 days. Sometimes red pepper leaf was heated with steam and dried in the sun, then it was mixed with the other ingredients.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1033-1044
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• 2015

During the Joseon period, kimchi was mostly made by heating the ingredients. Since salt was pricey at the time, in order to save salt and time, people used a method that involved destroying the cell wall by heating the vegetables. However, this method is no longer passed down. Thus, in this paper, we re-discovered how kimchi was made through heating while analyzing the recipes for kimchi during the Joseon period. There were 27 kinds of kimchi made through blanching. To keep the vegetables from becoming soggy, 2 kinds of kimchi were made by putting the ingredients in potassium aluminum sulfate water and 3 kinds were made through blanching the ingredients in limewater. There were 7 kinds of kimchi made by heating in vinegar, 5 kinds by boiling the ingredients, 6 kinds by stir-frying the ingredients, 2 kinds by stir-frying the ingredients with salt, and 3 kinds by steaming the ingredients. In order to eradicate unwanted germs, leaving only Lactobacillus, 25 kinds of kimchi were made by draining the boiled mixture. A total of 17 kinds of kimchi were made by heating the kimchi pot with compost including that of horses. For elders with weak teeth and poor digestion, 7 kinds of kimchi were made after heating, including 3 kinds of sukkkakdugi (cubed radish kimchi made with boiled radish). 3 kinds of chaekimchi (julienned kimchi) and 3 kinds of chaekkakdugi (kimchi with julienned radish) for elders existed as well.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.149-153
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• 2003

Effects of kimchi and its ingredients, vitamin C and $\beta$-sitosterol on the growth of Helicobacter pylori were investigated. Three kimchi variations were studied: a standard recipe (kimchi I) and two functional variations for cancer prevention and treatment made with organically grown ingredients (kimch II and III). Methanol extracts and juices from kimchi I and III did not inhibit the growth of H. pylori. However, 10 mm and 12 mm inhibition zones were formed by methanol extract and juice from kimchi II, which had higher concentrations of red pepper powder (RPP) than those of kimchi I and III. Among the major kimchi ingredients, methanol extracts of RPP, garlic and ginger substantially inhibited the growth of H. pylori. The maximal inhibition zone (30 mm) was attained with garlic treatment. Inhibitory effects of the RPP, garlic and the sub-ingredient mixture (prepared with radish, garlic, RPP, ginger, green onion, sugar and fermented anchovy juice) on H. pylori were decreased by lactic acid bacteria fermentation. Neither the fermented garlic nor the fermented sub-ingredient mixture inhibited the growth of H. pylori. But, the inhibition Bone of fermented RPP was 12 mm, which was less than the 16 mm inhibition zone formed by the non-fermented RPP. Vitamin C and $\beta$-sitosterol which are known to be functional active compounds of kimchi also showed no inhibitory effect on the growth of H. pylori after 3 days of incubation. Further study is needed to determine why the inhibitory effect is removed or decreased by lactic acid fermentation, and to determine if fresh kimchi and lactic acid bacteria of kimchi can inhibit the growth of H. pylori.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.473-481
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• 2006

This study was carried out to investigate the properties of cucumber kimchi prepared with different minor ingredients(potato, puchu). Acidity, pH, color value, hardness, and lactic acid bacteria were measured under the condition of $10^{\circ}C$ for 25 days. Five conditions of making cucumber kimchi included: cucumber kimchi with puchu 300g(treatment 1, control), cucumber kimchi with potato 90g, puchu 210 g(treatment 2, 5-1), cucumber kimchi with potato 150g, puchu 150 g(treatment 3, S-2), cucumber kimchi with potato 210g, puchu 90 g(treatment 4, S-3), cucumber kimchi with potato 270g, puchu 30g(treatment 5, S-4). Hardness of cucumber kimchi appeared higher values as the potatoe's volume increased(S-1, S-2, S-3, S-4), during all fermentation days. The results showed very significant values in pH(p<0.001), acidity(p<0.001), 'L' of lightness(p<0.05), hardness(p<0.001), lactic acid bacteria(p<0.001) according to fermentation. And the results showed very significant values in 'a' of redness(p<0.01), hardness(p<0.001) according to cucumber kimchi samples. These results showed that fermentation patterns of cucumber kimchi were influenced by the different minor ingredients used.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.241-250
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• 2010

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1564-1570
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• 2009

The volatile flavor compounds of kimchi and its sub-ingredients were analyzed using GC/MS. The major volatile compounds of kimchi were identified as sulfide compounds, organic acids and alcohols. It was confirmed that the major volatile flavor compounds of kimchi originated from sub-ingredients such as garlic, ginger, onion and reek. To reduce the characteristic odor of kimchi, the sub-ingredients (garlic, ginger, onion and reek) were chopped into a length of 5 mm and a thickness of 0.3 mm, blanched at 100${^{\circ}C}$ for 2 min, and then soaked in water at 4${^{\circ}C}$ for 12 hr. The effects of soaking of the sub-ingredients on sensory evaluation with regard to characteristic odor of kimchi such as sour and moldy odor were investigated. The sour and moldy odors of kimchi were significantly reduced by the soaking of sub-ingredients. Additionally the addition of soaked sub-ingredients in kimchi had influences on the change of pH, total acidity and lactic acid bacterial count of kimchi during fermentation.