The Process of Korean Kimchi Fermentation Essay

Exclusively available on Available only on IvyPanda® Made by Human No AI

The Korean meal, kimchi, usually contains Korean radishes, Napa cabbage, and various flavors such as ginger, garlic, pepper, and fish sauce. Drying and salting are the oldest food conservation methodology’s most well-known practices (Patra et al., 2016). Likewise, the most common way of making kimchi includes tenderizing the vegetables to draw out the water. Kimchi is commonly aged by wild microorganisms ordinarily present on the vegetables. The development of natural acids brings about an ideal kimchi pH of slightly higher than 4 (Patra et al., 2016). The dish ferments at room temperature in just a couple of days or more leisurely in the fridge (Patra et al., 2016). For security, kimchi ought to be put away refrigerated and is best eaten in a week, as the nature of kimchi disintegrates with a more comprehensive process. During readiness, appropriate sterilization rehearses should be followed to forestall pollution by waste.

Lactic corrosive microscopic organisms are generally found on vegetable surfaces. Because of fermentative digestion, they produce natural acids. Lactic corrosive aging could continue by native microscopic organisms or starter societies’ guide to moving inborn bacterial populations to vegetable microbiomes. Albeit lactic corrosive microbes comprise a tiny part of the complete microorganisms present in crude vegetables, they rapidly adjust to conditions when exposed to a deliberate fermentation measure (Einson et al., 2018). The kimchi fermenting is done by different microorganisms present in the natural substances. Among lactic corrosive microscopic organisms, the genus Lactobacillus is accepted to be the central agent in making Kimchi (Einson et al., 2018). Lactic corrosive aging used to make kimchi is a similar cycle used to ferment different vegetables, including tomatoes, carrots, and melons, and make dishes like sauerkraut.

References

Einson, J. E., Rani, A., You, X., Rodriguez, A. A., Randell, C. L., Barnaba, T., Mammel, M. K., Kotewicz, M. L., Elkins, C. A., & Sela, D. A. (2018). . Applied and Environmental Microbiology, 84(22). Web.

Patra, J. K., Das, G., Paramithiotis, S., & Shin, H.-S. (2016). Frontiers in Microbiology, 7. Web.

More related papers Related Essay Examples
Cite This paper
You're welcome to use this sample in your assignment. Be sure to cite it correctly

Reference

IvyPanda. (2022, November 12). The Process of Korean Kimchi Fermentation. https://ivypanda.com/essays/the-process-of-korean-kimchi-fermentation/

Work Cited

"The Process of Korean Kimchi Fermentation." IvyPanda, 12 Nov. 2022, ivypanda.com/essays/the-process-of-korean-kimchi-fermentation/.

References

IvyPanda. (2022) 'The Process of Korean Kimchi Fermentation'. 12 November.

References

IvyPanda. 2022. "The Process of Korean Kimchi Fermentation." November 12, 2022. https://ivypanda.com/essays/the-process-of-korean-kimchi-fermentation/.

1. IvyPanda. "The Process of Korean Kimchi Fermentation." November 12, 2022. https://ivypanda.com/essays/the-process-of-korean-kimchi-fermentation/.


Bibliography


IvyPanda. "The Process of Korean Kimchi Fermentation." November 12, 2022. https://ivypanda.com/essays/the-process-of-korean-kimchi-fermentation/.

If, for any reason, you believe that this content should not be published on our website, please request its removal.
Updated:
This academic paper example has been carefully picked, checked and refined by our editorial team.
No AI was involved: only quilified experts contributed.
You are free to use it for the following purposes:
  • To find inspiration for your paper and overcome writer’s block
  • As a source of information (ensure proper referencing)
  • As a template for you assignment
Privacy Settings

IvyPanda uses cookies and similar technologies to enhance your experience, enabling functionalities such as:

  • Basic site functions
  • Ensuring secure, safe transactions
  • Secure account login
  • Remembering account, browser, and regional preferences
  • Remembering privacy and security settings
  • Analyzing site traffic and usage
  • Personalized search, content, and recommendations
  • Displaying relevant, targeted ads on and off IvyPanda

Please refer to IvyPanda's Cookies Policy and Privacy Policy for detailed information.

Required Cookies & Technologies
Always active

Certain technologies we use are essential for critical functions such as security and site integrity, account authentication, security and privacy preferences, internal site usage and maintenance data, and ensuring the site operates correctly for browsing and transactions.

Site Customization

Cookies and similar technologies are used to enhance your experience by:

  • Remembering general and regional preferences
  • Personalizing content, search, recommendations, and offers

Some functions, such as personalized recommendations, account preferences, or localization, may not work correctly without these technologies. For more details, please refer to IvyPanda's Cookies Policy.

Personalized Advertising

To enable personalized advertising (such as interest-based ads), we may share your data with our marketing and advertising partners using cookies and other technologies. These partners may have their own information collected about you. Turning off the personalized advertising setting won't stop you from seeing IvyPanda ads, but it may make the ads you see less relevant or more repetitive.

Personalized advertising may be considered a "sale" or "sharing" of the information under California and other state privacy laws, and you may have the right to opt out. Turning off personalized advertising allows you to exercise your right to opt out. Learn more in IvyPanda's Cookies Policy and Privacy Policy.

1 / 1