3. Materials and Methods
3. Materials and Methods
3.1 Kimchi
• Kimchi, a traditional Korean salted and fermented vegetable products, is made of Korean cabbage (Cheigh & Park,1994).
• Kimchi, It has an important role in the diet and nutrition of Koreans and has become popular throughout the world (Oh, 2006).
Compositions of Kimchi
|
Raw Materials |
Weight Ratio(%) |
|
Korean cabbages |
100.0 |
|
Radish |
13.0 |
|
Green onion |
2.0 |
|
Red pepper powder |
3.5 |
|
Garlic |
1.4 |
|
Anchovy extract |
2.2 |
Kimchi fermented processing
Chinese cabbage
↓
Remove green, broken, and dirty leaves
↓
Remove core
↓
Slice Dissolve salt in water
↓
Cabbage slices →→→ Mix cabbage slices in a jar
↓
Cover jar tightly
↓
Drain the brine solution
↓
Other ingredients →→→ Mix cabbage with other ingredients
↓
Ferment
↓
Kimchi
Flow chart of Kimchi making process. Adapted from Lee (2001)
3.2 Pak-Gard-Dong (Green mustard leaf)
• Pak-Gard-Dong is a fermented mustard leaf product made in Thailand.
• The mustard leaves are washed, wilted in the sun, mixed with salt, packed into containers for 12 hours. The water is then drained and a 3% sugar solution added. They are again allowed to ferment for three to five days at room temperature.
• Micro-organisms associated with the fermentation include Lactobacillus brevis, Pediococcus cerevisiae and Lactobacillus plantarum (Boon-Long, 1992).
Leaf mustard processing
Flow chart of leaf mustard pickle processing. (Antonio L. Acedo Jr.,et al,2007).