As kimchi has been drawing attention as a global healthy food trend, cabbage is one of the representative vegetables used as a main ingredient for manufacturing kimchi overseas.
Biotechnology
May 10, 2024
0
1
From kimchi fermented at low temperatures for a long period of time, researchers at the World Institute of Kimchi have isolated lactic acid bacteria (LAB) strains with high levels of resistance to phages. They have also identified ...
Cell & Microbiology
Nov 1, 2023
0
123
Fermented foods like kimchi have been an integral part of Korean cuisine for thousands of years. Since ancient times, Korean chefs have used onggi—traditional handmade clay jars—to ferment kimchi. Today, most kimchi is ...
Analytical Chemistry
Apr 12, 2023
1
475
The World Institute of Kimch (WiKim) has reported that the white colonies on the surface of kimchi are not formed by molds but by yeasts. The researchers also acquired genomic data regarding the hygienic safety of the yeast ...
Cell & Microbiology
Dec 28, 2018
6
88
Kimchi, the fermented cabbage dish beloved in Korea and around the world, has a signature pungent, sour tang.
Other
Dec 20, 2018
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3
Good news, vegans: A new study finds that kimchi made without fish products has the same type of bacteria as more traditionally made kimchi. That finding suggests that any "probiotic" benefits associated with traditional ...
Cell & Microbiology
May 1, 2018
20
140
Some consumer groups concerned about the safety of synthetic preservatives such as parabens have pushed for natural alternatives. Industry has responded with a slew of options, including preservatives from kimchi, a popular ...
Other
Apr 16, 2015
0
7
