Scribd Logo
Upload

Welcome to Scribd!

  • Kimchi Is National Food of Korea Assgmnt 2

    Uploaded by

    Alda Yana
    11 views1 page
    KIMCHI IS NATIONAL FOOD OF KOREA MATERIALS AND METHODS HISTORY OF KIMCHI: Originated from China (13th century) Simple salted dried vegetable. Records indicate in oldest Korean states First, red paper powder bought Into Korean (18th century) Add to Kimchi ORGANISMS INVOLVED Early stage Late stage Leu. Mensenteroids (create anaerobic condition) L. Brevis (ripening Kimchi) Natural fermentation

    Original Description:

    Original Title

    Kimchi is National Food of Korea Assgmnt 2

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    PPT, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    KIMCHI IS NATIONAL FOOD OF KOREA MATERIALS AND METHODS HISTORY OF KIMCHI: Originated from China (13th century) Simple salted dried vegetable. Records indicate in oldest Korean states First, red paper powder bought Into Korean (18th century) Add to Kimchi ORGANISMS INVOLVED Early stage Late stage Leu. Mensenteroids (create anaerobic condition) L. Brevis (ripening Kimchi) Natural fermentation

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as ppt, pdf, or txt
    11 views1 page

    Kimchi Is National Food of Korea Assgmnt 2

    Uploaded by

    Alda Yana
    KIMCHI IS NATIONAL FOOD OF KOREA MATERIALS AND METHODS HISTORY OF KIMCHI: Originated from China (13th century) Simple salted dried vegetable. Records indicate in oldest Korean states First, red paper powder bought Into Korean (18th century) Add to Kimchi ORGANISMS INVOLVED Early stage Late stage Leu. Mensenteroids (create anaerobic condition) L. Brevis (ripening Kimchi) Natural fermentation

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as ppt, pdf, or txt
    of 1

    KIMCHI IS NATIONAL FOOD OF KOREA

    MATERIALS AND METHODS HISTORY OF KIMCHI: Originated from China (13th century) Simple salted dried vegetable. Records indicate in oldest Korean states First, red paper powder bought Into Korean (18th century ) Add to Kimchi ORGANISMS INVOLVED Early stage Late stage Leu. Mensenteroids (create anaerobic condition) L. Brevis (ripening Kimchi) Natural fermentation FERMENTATION REACTION heterofermentative = lactic acid + ethanol + CO2 SPECIAL CONDITION I. Salt concentration II. pH acidic III. Temperature 250C Industry involve COMMON CONTAMINATION

    Contamination Cross contamination.

    Prevention Fermented under sanitary conditions.

    DESCRIPTION

    Taste Sour, sweet, carbonated

    pH acidic

    Smell tangy

    Description soggy

    Color red

    Low acceptance of kimchi in Malaysia. Usually kimchi available only in Korean restaurants.

    You might also like