Development of fermentation·storage mode for kimchi refrigerator to maintain the best quality of kimchi during storage

김치저장 중 최적의 맛 유지를 위한 김치냉장고 발효·보관 모드의 개발

  • Received : 2017.09.04
  • Accepted : 2017.10.16
  • Published : 2018.02.28


To maintain the best quality of kimchi during long-term storage, we developed a fermentation storage mode for the kimchi refrigerator. The optimal kimchi fermentation temperature was determined to be $6^{\circ}C$ with fermentation time of 4-7 days in winter and 3-5 days in spring and fall. Based on these results, the fermentation storage mode conditions were programmed to consist of a fermentation temperature of $6^{\circ}C$ and fermentation times of 111 h in winter and 58 h in spring/fall. When kimchi was stored under the developed fermentation storage mode conditions, the total acidity of kimchi was almost the same as that of the control kimchi (stored $-2-\;-1^{\circ}C$ for 12 weeks). However, the number of lactic acid bacteria (LAB) and Leuconostoc sp. in kimchi were higher ($10^1-10^2CFU/mL$) than those in the control kimchi during storage. In addition, kimchi fermented and stored under the fermentation storage mode clearly received higher scores for overall preference than the control kimchi.


kimchi;kimchi refrigerator;;long-term storage;lactic acid bacteria


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