KIMCHI PRODUCTION

PROCESS
EAST ASIA
UNIVERSITY OF
TECHNOLOGY
Module: The Language Of
Techno-Food Processing English

Lecturer:
Nguyễn Minh Hằng
20213578 - Tạ Đức Anh
20210296 - Trần Tuấn Anh
20211225 - Lê Sỹ Hoàng
20211814 - Trịnh Quang Long
 I. OVERVIEW OF KIMCHI
II. PRODUCTION PROCESS
1. MATERIAL SELECTION
2. CUTTING
3. SALTTING
4. OTHER INGREDIENTS
5. MIXING, PUT IN THE CONTAINER
6. FERMENTATION KIMCHI
7. PRESERVE KIMCHI
8. MICROORGANISMS IN THE
FERMENTATION
III. CONCLUDE
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 I. OVERVIEW OF
KIMCHI
- Traditional Korean Food
- Ingredients: cabbage, white radish, garlic,
chili, onion, ginger, salt, sugar, and
occasionally including fish, squid, shrimp,
oysters, or other seafood
- Depending on the scale and purpose of

kimchi
production, kimchi can be fermented for a short
or long time at suitable temperature conditions
 main material other materials

washing and let

cutting raw material

II. saltting
Rinse with cold
water and let dry
mixing up

Production putting in a
kimchi fermenting
process container
1. Material
Selection
Cabbage:
Chinese Cabbage:
- High water content, leaf tissue is not
- Fresh and clean
too brittle => not broken
- There are many green leaves, and
- Technical maturity: tightly rolled
there is a thin layer of leaves
leaves, dry matter content of about 10%
- The bigger the cabbage, the better
(4-5% sugar, 1-2% protein)
=> favorable conditions for lactic acid
bacteria to grow
- Use big cabbage => low scrap rate
- Do not use cabbage that is too young,
too old, or insect-infested
 2. Cutting

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- Depending on product requirements: cut into
large pieces and small pieces, cut in half, cut in
three
- Manual cutting: To halve the cabbage, cut 1/3
from the base of the cabbage; Split the cabbage in
half with your hands. ix water and salt or prepare
the brine liquid and wash cabbage throughout the
brine, let dry
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3. Saltting
- Removing some moisture from ingredients
=> softer structure, easy-to-absorb seasoning
- Inhibiting a part of microorganisms, creating
taste
- Manual salting or by a rotating barrel
4. Other
ingredients
- Selection of other ingredients, cleaning, and
processing
- White radish, garlic, ginger, chili, onion,
seaweed, shrimp, fish sauce,…
- Vegetables are still green and reach maturity
to be able to harvest => wash and let dry
- Mix well
5. Mix well, put
in the container
- To create the final product mix
- The process of osmosis begins, the
cell fluid from the ingredients escapes,
and the seasoning will seep in.
- Storing in jars, crockery jars or
boxes, plastic glass jars
6. Brew kimchi
- Fermentation creates a distinctive flavor
- Want kimchi to ripen quickly => ferment at
high temperature
- Best: incubate at 5-10oC for 2-3 weeks
- Product pH 3-4.5
- In the final stage of fermentation, enzymes
polygalactulonase breaks down pectin
causing soften kimchi stalks and increase the
water content of kimchi sauce
- Store at an adjustable cold room
temperature
 7. Preserve
Kimchi
- Kimchi should be stored at a stable temperature
for the best fermentation to achieve a delicious taste
and long-term preservation
- During storage, bacteria grow on cabbage and
other kimchi ingredients
- During the ripening stage of kimchi, lactic acid
bacteria thrive while bacteria have damage and
parasites diminish
- Organic acids such as lactic acid, alcohol, and
carbonic acid are produced and combined to create a
unique sour taste
 8. Microorganisms in the
Fermentation
- About 200 species of bacteria have been isolated
from kimchi
- Lactobacillus plantarum, L. Brevis, Streptococcus
faecalis, Leuconostoc mesenteroides,
Pediococcus pentosaceus
- In the early stages of fermentation, aerobic
bacteria will grow but will decrease gradually in the
next period
- In the middle stage, anaerobic bacteria continue to
thrive
- In the final stage, aerobic bacteria continue to
grow rapidly with the growth of yeast growth
Different types of kimchi were traditionally made at different times of the year,
based on when various vegetables were in season and also to take advantage of
hot and cold seasons before the era of refrigeration.Although the advent of
modern refrigeration specifically designed with precise controls to keep different
varieties of kimchi at optimal temperatures at various stages of fermentation –
has made this seasonality unnecessary.
 Thanks!

Reference material: lecture