• Korean journal of food and cookery science
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• v.19 no.2
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• pp.210-215
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• 2003

When Kimchi is cooked, it is very import to find an appropriate level for the salt content of the cabbage to makes the best tasting Kimchi. Therefore, in this article, attempts were made to find the best salted cabbage condition using difference salt solution concentration, temperatures and fermentation periods. In the experiments with the difference of the salt solutions, 10 and 15%, the salted cabbages were packed in polyethylene bags, and incubated at 10, 15, 20 and 25$^{\circ}C$ for 0, 2, 4, 6, 8, 10, 12, 14, 16 and 20 hrs. As a result, the best tasting Kimchi, in terms of texture characteristic, were found with storage times of 10 and 6-8 hrs, with salt solution concentrations of 10 and 15%, respectively, both of these at 25$^{\circ}C$. The best conditions, in terms of the kimchi taste characteristics, where 6-10 hrs, with the salt solution concentrations of 10 & 15%. With storage conditions of 10 hrs and a salt solution concentraction of 10%, and 6-8 hrs and a salt solution concentration of 15%, both at 25$^{\circ}C$, the texture characteristics were fresh. clear and coot. Also, the points of the appropriate salt content differ with temperature. Therefore, the appropriate conditions for the salting time, storage temperature and salt solution concentrations will make the best tasting, most nutritious Kimchi, in the least time and most economically.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.707-713
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• 1996

Changes of sodium chloride content in Chinese cabbage were investigated at different conditions. The diffusion rate of sodium chloride into the cabbage increased with increasing the temperature of brine solution. Sodium chloride content of Chinese cabbage at the lower portion of tank was higher than that at the upper position. The more washing and dewatering, the lower sodium chloride content of the cabbage was found. Microstructure pattern of salted cabbage tissue depended upon height of tank. The changed epidermis cell was recovered after several times of washing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1743-1749
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• 2011

The microbial reduction and quality characteristics of salted Chinese cabbage using electrolyzed water were investigated. The electrolyzed water was used to control the microbes in the processes of primary washing, salting, and secondary washing. The total bacteria, lactic acid bacteria, coliform, pH, salinity, vitamin C, and total sugar were analyzed. After primary washing by electrolyzed water, the total bacteria populations were reduced to 2.78 log cfu/g, and the coliform populations were similarly reduced. After secondary washing by electrolyzed water, the total bacteria population of Chinese cabbage was reduced to a maximum of 1.5 log cfu/g. The salinity of Chinese cabbage and salting solutions increased rapidly over three hours, and then increased slowly. The sterilization effect of electrolyzed salting water could not last beyond 3 hours, because the OHCl concentration of electrolyzed water was reduced by over 90% at the third hours of the salting process. Vitamin C was reduced and total sugar did not change regardless of treatments during the salting process. Consequently, electrolyzed water was effective to remove microbes from salted Chinese cabbages.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.64-70
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• 1987

The effects of salting on the compositional and textural changes of Korean cabbage were studied. The optimum brining conditions were established ana the dietary fiber composition, mineral contents and moisture content of raw and salted Korean cabbage were determined. The cutting test of cabbage was made by Rheometer and the brittleness and chewiness were evaluated organoleptically. The optimum condition for brining was at 20% NaCl concentration for 6 hours. In the compositional changes of Korean cabbage by salting at 20% NaCl solution for one month, the content of hot water soluble pectin (HW-P) increased from 43.6% to 55.9% and that of hexametaphosphate soluble pectin (HM-P) decreased from 35.9% to 29.5%. The contents of cellulose and hemicellulose increased, but that of lignin decreased slightly by salting, showing no significant differences in raw and salted cabbage. The content of Na increased significantly and those of Ca, Mg and K decreased by salting. And also moisture content decreased from 91% to 79%. In the textural changes of Korean cabbage by salting, the maximum cutting force and cutting work increased five times and two and half times respectively. And organoleptic test did show significant increase in chewiness and decrease in brittleness. The maximum cutting force by Rheometer was well correlated with the sensory parameters. The results taken together showed that the changes in textural properties during salting are relevant to the changes in pectic substances, moisture content and mineral contents, but relatively irrelevant to the changes in cellulose, hemi-cellulose ana lignin. And it is considered that the maximum cutting force by cutting test is good means for the expression of texture of Korean cabbage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1184-1188
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• 2011

This study analyzed changes in the texture and salt content of Chinese cabbage after salting using different methods to determine the effects of low salt brining. To verify the possibility of brining under low salt concentration, Chinese cabbage was salted with 1%, 2%, 6%, and 10% salt solutions by pressing, pressure reduction, or steaming. After salting, the firmness (g, determined using the puncture test) of the Chinese cabbage changed according to the brining methods used, however, an increasing trend in rigidity was observed as the salinity increased. Because the power applied during pressing or pressure reduction treatments is higher, the firmness of and penetration time on the surface of the brined Chinese cabbages after these treatments increased more in the 6% salt solution cabbage. Additionally, the Chinese cabbages treated with steam showed significantly higher firmness and penetration time than those treated by pressing and pressure reduction. As a result of pressing the 6% salt concentrated cabbage with 1.35 $kg{\cdot}f/cm^2$, a pressure reduction from 250 mmHg, and steaming at 100$^{\circ}C$ for 1 min, the cabbage had roughly 2% of the salt concentration, ultimately. These physical treatments of pressing, pressure reduction, and steaming could be used as new methods for preparing salted Chinese cabbage with low salt concentrations for general use.

• Food Science and Industry
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• v.42 no.3
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• pp.28-34
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• 2009

• Food Science and Industry
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• v.46 no.4
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• pp.2-11
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• 2013

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.

• Food Engineering Progress
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• v.23 no.4
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• pp.270-277
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• 2019

Commercial direct refrigerators have good energy efficiency, but are difficult to use for supercooled storage due to their large temperature deviation. Placing insulators and conductors inside the refrigerator could reduce these temperature deviations to within 0.3 degrees, allowing for the supercooled storage. The supercooled storage of salted Chinese cabbages during ten weeks was progressed to compare the other low temperature storages. The nucleation temperatures of salted Chinese cabbage were around -2.5℃ and the freezing points were around -0.4℃, so -2℃ was selected for the supercooled storage. The growth rate of lactic acid bacteria and yeast at -2℃ storage was lower than that at 2℃ storage. The reducing sugar was maintained higher due to the growth rate of lactic acid bacteria. The supercooled storage had an effect of delaying the fermentation of the salted Chinese cabbage, which may have the effect of delaying the fermentation of kimchi. This enhancement method of the direct refrigerator was effective for the supercooled storage and would be promising for commercial use.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.30-34
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• 2000

Salted Chinese cabbage was washed in 1,000 ppm solutions of grapefruit seed extract(GFSE) or citric acid, and used to make kimchi for the retentio of quality characteristics during fermentation at $10^{\circ}C$. Kimchi treated with GFSE or citric acid showed a retarded increase in titratable acidity and decrease in pH and reducing sugar content. Total microbial count and lactic acid bacteria of GFSE treated kimchi were about 1.1 log(CFU/g) lower than those of control and citric acid treated kimchi after making, but the difference was gradually reduced during fermentation.