• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.475-479
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• 2011

Although the storage period of raw baechu cabbage could be 2 months at $0{\sim}2^{\circ}C$, 1 month was appropriate considering the quality of the baechu cabbage, waste ratio, and storage cost. The polyethylene container was the most efficient storage container among polypropylene box, polypropylene net and polyethylene container. pH of a brined baechu cabbage using raw baechu cabbage was 4.0~4.3 after 8 weeks and its total bacteria and lactic acid bacteria counts were $10^7$ cfu/g, and textural property (springiness) lower than 50% was at 8th week of storage at $0{\sim}2^{\circ}C$ and thus its storage period was limited to 8 weeks. When brined baechu cabbage was prepared by raw baechu cabbage stored for 1 month at $0{\sim}2^{\circ}C$, its pH, microorganism counts and springiness showed similar trends to the brined cabbage using raw baechu stored for 0 month. However, its rates of change were faster than the brined baechu cabbage using the raw baechu, and the storage period was limited to 6 weeks. Brined baechu cabbage using the raw cabbage stored for 2 months and its storage period was limited by about 4 weeks judging by its indicated quality characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1036-1041
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• 2014

This study compared quality changes among brined baechu cabbages manufactured by various salting methods and types of salt. Brine, brine and dry salting, and dry salting were used as salting methods. When baechu cabbages were salted by dry salting method, the salinity of brined baechu cabbage increased compared to salting by other methods, even though the quantity of salt used was small. In addition, salinities of leaf and stem were relatively equal among brined baechu cabbages using dry salting method compared to those of other methods. When baechu cabbages were salted using dry method at different salt concentrations (3%, 5%, and 10% of weight of baechu), brined baechu cabbage showed suitable salinity (1.41~1.42%) at 5% salt concentration. Among brined baechu cabbages prepared using dry salting method with different types of salt (purified salt, solar salt, and bamboo salt), bamboo salt produced the highest salinity. Brined baechu cabbages with solar salt and bamboo salt showed significantly lower counts of total aerobic bacteria and higher counts of lactic acid bacteria than others. These results indicate that baechu cabbage can be salted equally, and the amount of salt used can be reduced when baechu cabbage is salted using dry salting method. In addition, using solar salt and bamboo salt can increase the quality of brined baechu cabbage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1081-1087
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• 2014

This study investigated and compared the fermentation characteristics of intact kimchi and brined baechu cabbage and seasoning fermented separately. Fermentation characteristics of kimchi, brined baechu cabbage and seasoning, such as pH, acidity, microbial counts, and springiness were measured during the fermentation period (4 weeks at $4^{\circ}C$). Changes in pH, acidity, and microbial counts of the seasoning fermented separately were slower than those of brined baechu cabbage and kimchi itself. The fermentation characteristics of brined baechu cabbage were very similar to those of kimchi during the fermentation period. Additionally, we manufactured and fermented kimchi, after which baechu cabbage and seasoning were separated shortly before the measurements. Baechu cabbage and seasoning separated instantly from kimchi showed similar fermentation characteristics to their separately fermented counterparts. Changes in springiness of kimchi itself and brined baechu cabbage fermented separately were similar during the fermentation period. These results indicate that kimchi fermentation is affected by brined baechu cabbage more than seasoning.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1767-1772
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• 2009

Brined Baechu cabbages were packed with different films of high density polyethylene (HDPE), aluminium polyethylene (Al/PE), nylon polyamide (Ny/PE), low density polyethylene (LDPE) and permeability-controlled polyethylene (Mirafresh (MF), US patent No. 5972815), and then stored at 4${^{\circ}C}$ for 4 weeks. Changes in quality characteristics of pH, acidity, total bacteria counts, lactic acid bacteria counts, E. coli counts, texture and $O_2$ concentration were determined during the storage. The pH of brined Baechu cabbage packed with Mirafresh (MF) film was 6.25 after 4 weeks from initial pH of 6.80. The acidity of all brined Baechu cabbages increased, however, the increase of the cabbage in MF was the lowest. The levels of total bacteria, lactic acid bacteria and E. coli in the cabbages packed with MF were also lower than the other films. After 4 weeks, of all brined springiness Baechu cabbages decreased, but MF showed relatively high springiness. The $O_2$ concentrations by its permeation through MF were 0.35%-1.00% at 4-25${^{\circ}C}$ after 1 week. In conclusion, MF was found to be the most effective packaging film for brined Baechu cabbage to extend shelf-life.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.110-115
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• 2011

Shelf-life of brined baechu cabbage was extended by pasteurization at $65^{\circ}C$ for 30 min. Starters (Leu. citreum and Lab. plantarum) were added to the pasteurized brined cabbage to supply beneficial lactic acid bacteria during kimchi fermentation. Control kimchis made with baechu cabbage without pasteurization and no addition of the starters to the pasteurized cabbage kimchi were also prepared. The fermentation characteristics and health functionalities of DPPH free radical scavenging activities and in vitro anticancer effects in AGS human gastric cancer cells were compared. The pasteurized brined cabbage could not be fermented well and the functionalities were also low; however, the addition of starter(s), especially mixed starters of Leu. citreum and Lab. plantarum to the pasteurized brined cabbage, significantly increased the counts of lactic acid bacteria, hardness (texture) and overall acceptability in sensory evaluation. The free radical scavenging activities and the anticancer effects were also increased. The fermentation patterns of starter added kimchi prepared with pasteurized brined cabbage were similar to those of naturally fermented kimchi. It seemed that growth of lactic acid bacteria during kimchi fermentation contributed to increased taste and health functionality of kimchi.

• Food Science and Preservation
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• v.16 no.5
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• pp.605-611
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• 2009

Korean Baechu cabbage(known as Chinese cabbage) brined in 0%, 5% and 10% (all w/v) salt solutions were packed using high-density polyethylene film (HDPE-film), low-density polyethylene film (LDPE-film), or Mirafresh film (MF-film, US patent No. 5972815), and stored at 4C for 4 weeks. Changes in pH and salinity, and microorganism counts (lactic acid bacteria and total bacteria), were investigated. There was no significant difference in the pH change in cabbage stored using various films when the vegetables were not salted. However, the pH was most stable in Baechu cabbage prepared using 10% salt solution. Cabbage treated with 0%, 5%, and 10% salt showed salinity values of 0.83%, 1.17% and 1.62%(all w/w), respectively, after 4 weeks of storage by LDPE-film. When cabbage was treated with the highest concentration of salt solution, the count of lactic acid bacteria increased but that of total bacteria decreased. The pH from pH 6.10 to pH 4.32, pH 5.68, and pH 5.92 in brined cabbage packed in HDPE-film, LDPE-film, and MF-film, respectively, after 4 weeks. When MF-film was used, the pH showed the greatest stability of all films tested, regardless of the concentration of salt solution employed in brining. The counts of lactic acid bacteria and total bacteria increased by all tested films during storage. Cabbage packed by MF-film showed the lowest increase in bacterial counts. In conclusion, MF-film was found to be the most effective packaging material for Baechu cabbage and brining in 10% salt solution was optimal to enhance the shelf life of the vegetable. LDPE-film was more effective than was HDPE-film for storage of brined cabbage.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.403-409
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• 2011

The removal amount of pesticide residue which were remained in baechu (Chinese cabbage) and perilla leaf were measured during the preparation process of kimchi. The amounts of diazinon, procymidone and endosulfan applied to chinese cabbage were $9.18{\pm}0.03$mg/kg, $22.27{\pm}0.22$ and $10.46{\pm}0.02$ mg/kg respectively. When chinese cabbage was brined with 10% salt solution for 12 hours, the removal rates of three pesticides were 22.5%, 25.3% and 0.6% for diazinon, procymidone and endosulfan, respectively. When chinese cabbage was brined and rinsed 3 times with water, the removal rates of three pesticides were 69.9%, 85.6% and 11.2% for diazinon, procymidone and endosulfan, respectively. When kimchi was prepared and fermented for 28 days at $4^{\circ}C$, the removal rates of three pesticides were 79.4%, 94.4% and 21.0% for diazinon, procymidone and endosulfan, respectively. The relative percentages of removal dose of pesticides during brining were 28.4%, 26.9% and 3.2% for diazinon, procymidone and endosulfan, respectively and which were 59.7%, 63.8% and 50.4% during rinsing and which were 11.9%, 9.3% and 46.4% during fermentation, respectively. The amounts of diazinon, procymidone and endosulfan applied to perilla leaf were $18.11{\pm}0.62$ mg/kg, $31.80{\pm}0.33$ and $12.01{\pm}0.01$ mg/kg, respectively. When perilla leaf was rinsed 3 times with water, the removal rates of three pesticides were 60.5%, 52.0% and 23.7% for diazinon, procymidone and endosulfan, respectively. When perilla leaf was rinsed and brined with 10% salt solution for 14 days, the removal rates of three pesticides were 93.9%, 92.4% and 49.6% for diazinon, procymidone and endosulfan, respectively. The relative percentages of removal dose of pesticides during rinsing were 64.5%, 56.3% and 47.8% for diazinon, procymidone and endosulfan, respectively, and which during brining were 35.5%, 43.7% and 52.2% for diazinon, procymidone and endosulfan, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.996-1002
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• 2009

This study was carried out to improve quality and increase anticancer effect of baechu kimchi by changing various kinds of salt. The baechu cabbages were brined with purified salt (P), natural sea salt (NS), natural sea salt without bittern (NS-B) or baked (Guwun) salt (G) and mixed with other ingredients. Thereafter, the kimchis were fermented for 7 days at $15^{\circ}C$. The changes in pH and acidity of the P and G kimchis were slower than those of NS and NS-B kimchis. NS-B and G kimchis promoted the growth of Leuconostoc sp.; however, it inhibited the growth of Lactobacillus sp. when compared with P and NS brined kimchis. The sensory evaluation results indicated that NS-B and G kimchis were better than P and NS kimchi in taste, color and overall acceptability. Rheological property of texture (cutting strength) of NS-B and G brined kimchis was also much better. Anticancer effects of the kimchi juices and methanol extracts were investigated on AGS human gastric adenocarcinoma cells and HT-29 human colon carcinoma cells by MTT assay. NS-B and G kimchis significantly retarded the growth of both cancer cells compared to P and NS kimchis. From these results, kind of salt is very important when kimchi is prepared. It proved that removing bittern from natural sea salt is good ancient tradition when brining the cabbage. Using the baked salt is also a better method to improve the quality and anticancer effect of kimchi.