Source: The World Institute of Kimchi
Science Drives Kimchi’s Fermentation Process
As you all know, kimchi maximizes the fermenting process of beneficial lactic acid bacteria after mixing salted vegetables and spices. Kimchi is a scientific food in many ways, including ingredients, salting, and fermenting. First, salting the vegetables ensured long-term storage by improving flavor and preservation. Even better, its taste and nutrition change as beneficial lactic acid bacteria drive fermentation by forming from various ingredients as time goes on. New nutritious substances and refreshing tastes initially lacking are created from organic acid and vitamins. Kimchi’s unique taste and scent form from lactic acid bacteria and contain animal protein by fermented seafood, making its taste incomparably deeper and savory from other fermented vegetables. Kimchi is made for long-term storage in low temperatures for microorganisms to change its taste, flavor, and texture from fresh to profound, so we can enjoy fresh kimchi, well- fermented kimchi, and even ripened kimchi
The World Institute of Kimchi
The World Institute of Kimchi was established by the Korean government in 2010 with an aim to contribute to the globalization of Kimchi through comprehensive R&D, fermentation and distribution technologies, relevant tests and evaluations, and technological support.