How Does Fermentation Work In Kimchi?

The method by which vegetables are transformed into kimchi is known as ″Lacto-fermentation″ — a transformation process carried out by Lactic Acid Bacteria (LAB). Foods fermented in this manner have a sour taste and rise in acidity, making them safe to consume. Lactic acid is produced by the bacteria as a result of the bacteria … Read More

What Bacteria Ferment Kimchi?

It is the microbes that are present in the raw ingredients that are responsible for the fermentation process. It is thought that the lactic acid bacteria of the species Leuconostoc, Weissella, and Lactobacillus are the most important participants in the fermentation of Kimchi. Kimchi has a number of other health advantages, including the following: Because … Read More

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