Lactic acid fermented foods and their benefits in Asia

Abstract

This paper reviews many types of the world's lactic acid fermented foods and discusses the beneficial effects of lactic acid fermentation of food by focusing on two examples taken from Korean cuisine, kimchi and sikhae. Sikhae is the generic name for a class of Korean lactic acid fermented fish products that contain 6–8% salt and generally are at pH 4–5. Koreans are able to preserve fish for 1–2 months at ambient temperatures by this method. Due to the low salt content, sikhae contributes much-needed protein to the Korean rice-based diet. Kimchi is the generic name for a class of Korean lactic acid fermented vegetables that contain 3–4% salt and generally are at pH 4.0–4.5. Kimchi is an important source of vitamins and minerals especially during the wintertime. It is a popular side-dish and provides a source of intestinal lactic acid bacteria. The physiological effects of kimchi have been studied widely in Korea and recent results are summarized in this paper.