| Summary: | Kimchi is recognized worldwide as the flagship food of Korea. To date, most of the currently available microbiological studies on kimchi deal with Korean manufactures. Moreover, there is a lack of knowledge on the occurrence of eumycetes in kimchi. Given these premises, the present study was aimed at investigating the bacterial and fungal dynamics occurring during the natural fermentation of an artisan non-Korean kimchi manufacture. Lactic acid bacteria were dominant, while Enterobacteriaceae, Pseudomonadaceae, and yeasts progressively decreased during fermentation. <i>Erwinia</i> spp., <i>Pseudomonas</i><i>veronii</i>, <i>Pseudomonas</i><i>viridiflava</i>, <i>Rahnella</i><i>aquatilis,</i> and <i>Sphingomonas</i> spp. were detected during the first 15 days of fermentation, whereas the last fermentation phase was dominated by <i>Leuconostoc kimchi</i>, together with <i>Weissella</i><i>soli</i>. For the mycobiota at the beginning of the fermentation process, <i>Rhizoplaca</i> and <i>Pichia orientalis</i> were the dominant Operational Taxonomic Units (OTUs) in batch 1, whereas in batch 2 <i>Protomyces inundatus</i> prevailed. In the last stage of fermentation, <i>Saccharomyces cerevisiae</i>, <i>Candida sake,</i><i>Penicillium</i>, and <i>Malassezia</i> were the most abundant taxa in both analyzed batches. The knowledge gained in the present study represents a step forward in the description of the microbial dynamics of kimchi produced outside the region of origin using local ingredients. It will also serve as a starting point for further isolation of kimchi-adapted microorganisms to be assayed as potential starters for the manufacturing of novel vegetable preserves with high quality and functional traits.
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