Comparative analysis of salt and garlic on the quality of kimchi fermentation

Chinese cabbage is used as raw materials in this experiment. The biochemical indicators(pH,titratable acidity,nitrite),microbial indicators(total bacteria,lactic acid bacteria,Enterobacteriaceae),sensory evaluations(color,aroma,taste,texture)of the similarities and differences between different concentrations of salt and different mass fraction of garlic in kimchi fermentation are studied. The results show that: Six kinds of kimchi have high security after the first 10 days of fermentation;Garlic and salt have similar inhibitory effect in the fermentation process,5% of garlic and 4% of salt have same changes in a variety of indicators,of which 5% of the garlic has the best sensory evaluation.