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초록

This study evaluated the properties of Kimchi, a traditional Korean fermented
vegetable product generally consumed as a raw side-dish. 137 samples of Kimchi sold
in large discount stores and traditional markets were analyzed for pH, acidity, the
number of lactic acid bacteria; and for sodium, potassium and vitamin C concentrations.
The Kimchi samples had an average pH of 4.2 within a range of 3.6 to 5.7; and an
average acidity of 0.8 within a range of 0.3 to 1.7. These differences are related to the
degree of fermentation. Average sodium concentration was 491.4 mg/100g within a range
of 240.3 mg/100g to 1,108.5 mg/100g, while average potassium concentration was 241.8
mg/100g within a range of 46.9 mg/100g to 468.6 mg/100g. Kimchi contributes to high
dietary sodium intake but also contains high levels of potassium, which inhibit sodium
absorption. The Na/K ratio was dependent on the type of Kimchi, ranging from 1.0 to
5.7 with an average of 2.2. The average Na/K ratio of Chonggak Kimchi was 1.5,
which is relatively low compared to processed foods that have similar salinity. Vitamin
C concentrations in Kimchi also vary depending on degree of fermentation and the
types of vegetable used. The maximum concentration detected was 24.5 mg/100g but
Vitamin C was not detected in some of the Kimchi tested. The average number of
lactic acid bacteria contained in Kimchi was high, at 6.9 × 1012 CFU/g. Kimchi sold in
market does not currently require nutrition labeling, but labeling is recommended to
ensure compliance with the Food Sanitation Act.
This study evaluated the properties of Kimchi, a traditional Korean fermented
vegetable product generally consumed as a raw side-dish. 137 samples of Kimchi sold
in large discount stores and traditional markets were analyzed for pH, acidity, the
number of lactic acid bacteria; and for sodium, potassium and vitamin C concentrations.
The Kimchi samples had an average pH of 4.2 within a range of 3.6 to 5.7; and an
average acidity of 0.8 within a range of 0.3 to 1.7. These differences are related to the
degree of fermentation. Average sodium concentration was 491.4 mg/100g within a range
of 240.3 mg/100g to 1,108.5 mg/100g, while average potassium concentration was 241.8
mg/100g within a range of 46.9 mg/100g to 468.6 mg/100g. Kimchi contributes to high
dietary sodium intake but also contains high levels of potassium, which inhibit sodium
absorption. The Na/K ratio was dependent on the type of Kimchi, ranging from 1.0 to
5.7 with an average of 2.2. The average Na/K ratio of Chonggak Kimchi was 1.5,
which is relatively low compared to processed foods that have similar salinity. Vitamin
C concentrations in Kimchi also vary depending on degree of fermentation and the
types of vegetable used. The maximum concentration detected was 24.5 mg/100g but
Vitamin C was not detected in some of the Kimchi tested. The average number of
lactic acid bacteria contained in Kimchi was high, at 6.9 × 1012 CFU/g. Kimchi sold in
market does not currently require nutrition labeling, but labeling is recommended to
ensure compliance with the Food Sanitation Act.