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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.
Commercially available cabbage (baechu) kimchi is growing in popularity outside Korea in part because of globalization and a growing interest in specialty foods. Within Korea, commercially available kimchi is important because many households do not have time to prepare traditional kimchi at home. Despite this fact, little work has been published characterizing the sensory attributes of this popular fermented food. The objectives of this study were to (1) develop an initial sensory lexicon for popular commercially available cabbage (baechu) kimchi, including specific flavor references, in order to allow researchers to measure and compare sensory characteristics, and (2) to use the lexicon to determine if it described differences in a range of commercially available wedge (pogi) and sliced (mat) fresh and fermented baechu kimchi available in Korea. A lexicon with 15 flavors and two key texture terms was developed by a descriptive panel to characterize baechu kimchi samples and is presented here in both English and Korean to enhance use. Age (fresh or fermented) and manufacturer had a tremendous influence on the sensory characteristics of the commercial kimchi samples. Areas for future research include examining sensory properties of kimchi made from products other than cabbage, conducting consumer research to relate acceptability of baechu kimchi products with descriptive scores, and comparing homemade and commercially produced kimchi products.
The development of this lexicon is the first of its kind for kimchi and can help sensory scientists better understand this unique product and will help manufacturers differentiate their products from competitors and improve existing products on the market. Sensory scientists will also be able to use this information to standardize the sensory attributes of baechu kimchi and provide a common platform on which to evaluate these products.
Traditionally, pickles have been closely associated with Japanese meals. Since long ago, vegetables have been pickled to preserve them for times of shortage and vegetable pickling in Japan dates back to the pre-historic period, approximately 4,500 years ago. Japan has a large variety of vegetables suitable for pickles, and the Japanese have developed several major categories of 'tsukemono' (pickled vegetables) with unique flavor and taste. In recent years, the overall production and consumption of pickles have declined slightly from the peak year of 1991. The consumption of the traditional 'tsukemono' such as 'Takuan' has decreased, while the lightly pickled 'Shin-zuke', which contains less salt, and which has flavors, taste, texture and appearance closer to fresh vegetables has gained popularity among younger generation. Consumption of 'Kimuchi' also has increased. Nutritional values of pickled vegetables are important for consumer acceptance. Recent development of pickling techniques concentrates on lowering salt content and improving vitamin and fiber content. Japan imports several major vegetables including cucumber, eggplant, scallion, ginger, bracken and lotus for pickling. Major suppliers are China, Taiwan, Indonesia and Thailand.
Kimchi is a Korean traditional fermented vegetable food and is produced through a series of processes, including brining of major vegetables, blending with various other ingredients and fermentation. There are two major groups of kimchi, with many kinds in each group. Baechu (Chinese cabbage) kimchi is the most popular product. Kimchi fermentation is initiated by various microorganisms naturally present in raw materials, and the fermentation is later dominated by lactic acid bacteria. Salt, sugar, temperature, oxygen and population of desirable microflora are major factors that influence the fermentation behavior and kimchi quality. Complex biochemical changes occur before, during, and after fermentation. The characteristics of kimchi differ depending on the raw materials used, brining process, fermentation and storage methods. Kimchi is a nutritional food, and it contains high level of vitamins (ascorbic acid, carotene, B-complex), minerals (calcium, iron, potassium) and dietary fiber. Kimchi has demonstrated many health benefits besides nutritional functions, such as antioxidant, antimutagenic, anticarcinogenic activities. Several biologically active components including carotene, capsaicin, chlorophylls, dietary fibers, phenolic compounds, ascorbic acid, allylsulfides and lactic acid are considered to be the active agents of the health benefits of kimchi.
Kimchi is a traditional fermented vegetable food in Korea, which is characterized by its palatability giving a sour, sweet and carbonated taste. Many types of kimchi are available depending on the raw materials, processing methods, harvest seasons, and localities. Since the 1970s, its production has increased significantly for commercial purposes. The number of kimchi processing factories increased to meet the demands for domestic sales and export, but most of the plants are on small scales. In 1997, 408,000 tons of commercial kimchi products were estimated to be produced by 459 kimchi processing factories. Also, the Codex standardization is being elaborated for the increased international trade of kimchi. In the future, more and more commercial kimchi products will be utilized, and international trade of kimchi will be significantly promoted by more frequent cultural exchanges between Korea and other countries in the world. Technological upgrading of kimchi production plants will require a large capital investment, and small-scale plants will gradually disappear.