Abstract
The factors of brine time, concentration, and temperature, affect the high-quality production of brined cabbage used in Kimchi. Although changes in Kimchi cabbage quality depending on brine time and concentration have been reported, changes in brine temperature have not been explored. Here, we optimized the brine process considering specific conditions of temperature (15–25 °C), concentration (10–14%), and osmosis duration (14–18 h) affecting the characteristics such as pH, titratable acidity, soluble solid content, glucose, fructose, and lactic acid bacteria and mass transport (salt gain, water loss, and weight reduction). The optimal parameters were determined using multivariate statistical analysis using the Box–Behnken design combined with response surface methodology. For each response as qualitative characteristics, second order polynomial models were developed using multiple regression analysis. Analysis of variance was performed to check the adequacy and accuracy of the fitted models. The brine temperature and concentration affected salt gain and water loss; the optimal brining temperature, concentration, and time were 19.17 °C, 10.53%, and 15.38 h, respectively. Statistical regression analysis indicated that standardized brined cabbage can be produced efficiently using a brining tank at controllable temperature.
Highlights
IntroductionPublisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations
The characteristics of the brined cabbage during the brining process varied depending on the operating conditions, such as time, temperature, and salt concentration
This study investigated the conditions for a typical brining process to produce standardized brined cabbage
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Kimchi is a traditional fermented food in Korea and is prepared by mixing brined Kimchi cabbage Pekinensis) or various vegetables with seasoning mixtures such as radish, ginger, garlic, red pepper (Capsicum annuum L.) powder, and edible Allium varieties other than garlic [1]. Kimchi requires a lactic acid fermentation process at low temperatures to ensure microbiological safety, preservation, and proper ripening [1]. Many types of Kimchi are prepared depending on the vegetables used (e.g., cabbage Kimchi termed Baechu Kimchi, radish Kimchi termed Kkakdugi, cucumber Kimchi termed Oi-sobagi, and radish leaf Kimchi termed Yeolmu Kimchi), among which Baechu Kimchi is the most common and popular type in Korea and is well known worldwide
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