Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi

Fermentative and antioxidative characteristics of Godulbaegi kimchi (LGK), a traditional, fermented Korean food, were conducted. For the study, LGK kimchi was made of Godulbaegi kimchi with pepper powder, salted shrimp, refined salt, green onions, and so on, and fermented at 5C for 6 months. The pH...

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Bibliographic Details
Main Authors: Jung-Min Park, Bo-Zheng Zhang, Jin-Man Kim
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/11/7/1020