Effect of the Garlic on the Fermentation and Quality of Kimchi

This study was conducted to investigate the effect of garlic on the fermentation and organoleptic quality of kimchi. For this study, changes in pH, acidity, reducing sugar content and microbial count of kimchi during fermentation were tested and sensory test of fermented kimchi was also conducted. The acidity of kimchi with garlic was increased rapidly more than control kimchi at early stage of fermentation. Though the reducing sugar content was higher in kimchi with garlic than control kimchi, but that of all samples were almost same at mature stage of fermentation. Total bacteria and lactic acid bacterial counts were higher in kimchi with garlic than control kimchi at early stage of fermentation, but those were reversed at final stage of fermentation. By the result of sensory test, garlic was contributed to taste and aroma positively at level of garlic to 100g of kimchi.