Kimchi Case Study

Kimchi: an introduction

Considered as national dish, kimchi was introduced into the Korean culinary more than two thousand years ago. However, it has only recently achieved worldwide recognition, mainly due to its nutritional properties, flavor and possible health-promoting benefits. Kimchi is a low-calorie food; nonetheless it is abounding in fibers, vitamins and minerals. Moreover, kimchi is believed to be a source of probiotic bacteria. Other potential attributes of kimchi include, lowering cholesterol, improvement of immune function, protection against oxidative and antineoplastic activity. Koreans consume kimchi in a daily basis at virtually every meal, usually as a side dish; nevertheless it can also be utilized in the compositions of other dishes, such as soups and pancakes. Although kimchi production is usually a homemade process, the large scale manufacturing is expanding at a fast pace within the Asian industry.

Ingredients and recipe

The ingredients of kimchi adapt in accordance to the availability of products, which change as specified by regional and seasonal variations. The various combinations result in more than 160 types. The components of the recipe are generally segregated into the main component, the spices, the seasoning and the additional ingredients. A large

mesenteroides DRC0211, is being considered for the production of commercialized kimchi. Moreover, a wide variety of techniques was tested to stop the fermentation process in order to avoid over-ripening and extend shelf-life. Notwithstanding, most of these approaches, such as irradiation and exposure to high temperatures, modify the organoleptic qualities of kimchi. Most recently, the addition of ingredients with natural antimicrobial proprieties is being considered as an