ISHS Acta Horticulturae 620: XXVI International Horticultural Congress: Asian Plants with Unique Horticultural Potential: Genetic Resources, Cultural Practices, and Utilization
PREPARATION OF KIMCHI AND OTHER PRESERVED VEGETABLES |
| Author: | S.K. Lee |
| Keywords: | pickling, fermentation, lactic acid bacteria, kimchi, nutrition |
| Abstract:
The basic methods of preserving produce include dehydration, salting, pickling, fermentation, canning, and freezing. Pickling and fermentation are old methods of preserving various horticultural crops, and unique methods of pickling and fermentation have long been developed. There are various types of pickling and fermentation products in Asia. Kimchi is a good example of a fermented vegetable in Korea. Many types of kimchi are available, depending on raw materials, processing methods, and regions. Chinese cabbage and radish are the most widely used vegetables in making kimchi, but many other vegetables are also used. The basic taste of kimchi is derived from salt, lactic acid fermentation, and the unique blending of ingredients including hot pepper, garlic, ginger, green onion, and pickled fish. Detailed information about other fermented products are introduced. | |
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