Comparison of Quality Characteristics of Whole and Sliced Kimchi at Different Fermentation Temperatures

The difference of quality characteristics between whole Chinese cabbage kimchi (pogi kimchi) and sliced Chinese cabbage kimchi (mat kimchi) was examined during fermentation at . Pogi kimchi showed a delayed fermentation about 2 days at and 10 days at . L (lightness), a (redness) and b (yellowness) of pogi and mat kimchi gradually increased during fermentation. These values were revealed slightly higher for mat kimchi at . concentration within package steeply increased for both types of kimchi in 3 days, but concentration was decreased until that time. The number of lactic acid bacteria of mat kimchi was generally higher than that of pogi kimchi at , but pogi kimchi showed higher lactic acid bacteria at . Smell, color and taste of kimchi fermented at was better than those of kimchi fermented at , but there were no great differences between pogi kimchi and mat kimchi.