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Kim Chee

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Kim Chee. by Andy Allen . What is Kimchee. kimchee is a generic name for a multitude of pickled or fermented vegetables flavored with seafood and spices Kimchee is high in vitamins, minerals, and lactic acid. Kimchee is Koreas best known food. How to Make KimChee.

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Kim Chee

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  1. Kim Chee by Andy Allen

  2. What is Kimchee • kimchee is a generic name for a multitude of pickled or fermented vegetables flavored with seafood and spices • Kimchee is high in vitamins, minerals, and lactic acid. • Kimchee is Koreas best known food

  3. How to Make KimChee • step 1) Salt Chinese cabbages and/or radishes • step 2) Wash the salted vegetables with water • step 3) Add spices and seasonings such as red hot peppers, garlic, fish sauce and ginger. • step 4) Keep the spiced vegetables in a cool place for a few days. This process let the vegetables to undergo a process of naturally mixed lactic acid fermentation.

  4. Microorganisms in Kim Chee • Kim Chee has Bacteria in it like Lactic Acid bacteria which not only give well fermented Kim Chee a strong sour taste, but also kills off harmful bacteria • Among the 200 bacteria in the fermentation process in Kimchee, the important microorganism such asL. Brevis, Streptococcus faecalis, Leuconostocmesenteroides, and Pediococcuspentosaceus are a result of the lactic acid Bacteria

  5. Fermentation process of Kimchee • Once you mix all of the vegetables together, bacteria starts growing which creates a common bacteria known as Lactic Acid Bacteria • The amount of salt influences the reproduction of bacteria. In the initial maturing stage, lactic acid fermentation occurs as a result of more bacteria generating lactic acid. • The generated lactic acid and the salt prevent the vegetables from spoiling. • In the late period of fermentation, an enzyme called polygalactulonaze decomposes pectin. This chemical reaction softens Kimchee fiber. Polygalactulonaze rapidly increases as the external Kimchee juice is formed. • After the peak of maturation, some bacteria continue to create an acid, which softens the fiber of the Kimchee and transforms the ingredients. • One process that occurs as a result of microbial activity is the breakdown of carbohydrates into simple sugars. These sugars, such as glucose, are then further metabolized to produce smaller products including Lactic Acid

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