Effect of headspace gas composition in kimchi packaging on the quality characteristics of kimchi.

This study evaluated the effects of gas composition in kimchi packaging on kimchi quality. Completely sealed packaging without gas inflow/outflow during fermentation (S1), packaging allowing gas outflow (S2), and packaging allowing gas inflow and outflow (S3) were used. Microbial composition analysis, volatile compound content analysis, and sensory evaluation were performed to determine the differences in kimchi quality among samples. Metabolites were examined using principal component analysis. Gas composition analysis showed that the ratio of CO2 increased during the storage period in S1, the ratio of nitrogen and CO2 contents was constant in S2, and the ratio of oxygen was significantly higher in S3. No significant differences in the lactic acid bacteria number were observed. However, coliforms were only detected in S3, and yeast and mold proliferated faster in S3 than in S2 or S1. The main compounds detected in S1 and S2 were alcohols, whereas those in S3 were esters such as ß-phenethyl acetate produced by yeast. Sensory evaluation showed that S3 had the lowest odor, taste, and overall scores, whereas S2 had the highest. In conclusion, the gas composition inside the kimchi package greatly affects the quality of kimchi. Our findings provide important data that can be useful in the manufacture of commercial kimchi. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05795-z.

Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation.

Gelatinized starch sauce, one of the sub-ingredients have been widely used in kimchi for their roles in increasing viscosity of kimchi seasoning, and fermentation. Gelatinized glutinous rice (GGR), which is one of the most used starch sources in kimchi preparation. However, GGR is accelerated to the fermentation process but lead to a reduction in the shelf life of the kimchi. Therefore, in this study, we demonstrate the effectiveness of using maltodextrin (MD) as a novel starch source instead of GGR to slow down the rate of kimchi fermentation. The properties of the kimchi with MD and GGR fermentation (free sugar content, organic acid content, pH, and acidity) as well as their microbial growth rates after 12 days of fermentation were compared. After fermentation of 12 days, the free sugar of GGR-kimchi (GGRK) increased more rapidly than those of MD-kimchi (MDK), while higher sugar alcohol (mannitol) and organic acid contents were observed for GGRK than for MDK. Furthermore, initial aerobic and lactic acid bacteria counts were higher for GGRK than for MDK. These results indicate that fermentation proceeds at a slower rate in MDK than in GGRK, and they will provide a basis for further research into storage of kimchi. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05742-y.

A Dual-Connectivity Mobility Link Service for Producer Mobility in the Named Data Networking.

With the exponential growth of Cyber-Physical Systems (CPSs) technologies, the Internet of Things (IoT) infrastructure has evolved from built-in static infrastructure to a flexible structure applicable to various mobile environments. In this Internet of Mobile Things (IoMT) environment, each IoT device could operate simultaneously as a provider and consumer of information, and could provide new services through the exchange of such information. Named Data Networking (NDN), which could request data by content name rather than location (IP address), is suitable for such mobile IoT environments. However, in the current Named Data Networking (NDN) specification, producer mobility is one of the major problems in need of remedy. Previously proposed schemes for producer mobility use an anchor to hide the producer's movement from consumers. As a result, they require a special anchor node and a signaling procedure to track the current locations of contents. A few anchorless schemes have also been proposed, but they still require mobility signaling and all NDN routers on the signaling path must understand the meaning of the signaling. We therefore propose an anchorless producer mobility scheme for the NDN. This scheme uses a dual-connectivity strategy that can be expressed as a soft handover. Whenever a producer changes its NDN Access Router (NAR), the new mobility link service located on the mobile producer's old NDN face repairs the old link so that the connectivity with the pNAR can be maintained for a while. The old NDN face is removed after the new location information on the contents of the producer is disseminated over the NDN network by the Named-data Link State Routing Protocol (NLSR) routing protocol at the nNAR. The new mobility link service decouples connection and transaction to hide the collapse of the link. Therefore, the NDN's mobility procedure could be simplified as the handover is defined as transaction completion as opposed to a breakdown of links. The proposed scheme prevents the routing information from being abruptly outdated due to producer mobility. Our simulation results show seamless handover when the producer changes its default access router.

Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi.

This study was conducted to evaluate the quality of onion juices that had been heat-treated for different times as well as their use as a table sugar substitute in Kimchi. The onions were steamed at 100 ∘C for 30 min and boiled at 90 ∘C for 30, 60, and 120 min. The highest cycloalliin (0.76 mM), free-sugar (sucrose 1.66 g/L, glucose 8.62 g/L, and fructose 7.64 g/L), and malic acid (0.82 g/L) contents were observed in onion boiled at 90 ∘C for 120 min. The possibility of using heat-treated onion juices as an alternative to table sugar in Kimchi was evaluated by comparing the lactic acid bacteria count, pH, acidity, organic acid, and free-sugar in these juices with those in Kimchi prepared using table sugar (control). The total viable bacteria and lactic acid bacteria showed similar growth patterns as in the control. The average pH reduction and increase in titratable acidity (%) in all treated Kimchi samples during fermentation for 4 weeks were 1.18 ± 0.05 and 0.81 ± 0.06, respectively. Kimchi with onion juice heat-treated for 120 min (K120) had the most similar lactic acid and acetic acid contents to that in the control after fermentation for 4 weeks. The highest mannitol level after fermentation for 4 weeks was detected in K120, which showed better sensory qualities compared to the control.

An Authentication and Key Management Mechanism for Resource Constrained Devices in IEEE 802.11-based IoT Access Networks.

Many Internet of Things (IoT) services utilize an IoT access network to connect small devices with remote servers. They can share an access network with standard communication technology, such as IEEE 802.11ah. However, an authentication and key management (AKM) mechanism for resource constrained IoT devices using IEEE 802.11ah has not been proposed as yet. We therefore propose a new AKM mechanism for an IoT access network, which is based on IEEE 802.11 key management with the IEEE 802.1X authentication mechanism. The proposed AKM mechanism does not require any pre-configured security information between the access network domain and the IoT service domain. It considers the resource constraints of IoT devices, allowing IoT devices to delegate the burden of AKM processes to a powerful agent. The agent has sufficient power to support various authentication methods for the access point, and it performs cryptographic functions for the IoT devices. Performance analysis shows that the proposed mechanism greatly reduces computation costs, network costs, and memory usage of the resource-constrained IoT device as compared to the existing IEEE 802.11 Key Management with the IEEE 802.1X authentication mechanism.

Microbial Dynamics and Metabolite Profiles in Different Types of Salted Seafood (Jeotgal) During Fermentation.

Salted and fermented seafood (jeotgal) is known for its long shelf life and unique flavor. Despite the existence of various types of salted seafood, the factors influencing this quality have yet to be identified. These factors are essential for improving the quality of salted seafood, optimizing the fermentation process, and advancing the industrialization of fermented foods. Therefore, in this study, we explored microbial dynamics and changes in quality characteristics in three salted seafood items - salted anchovies (MJ), salted cutlass offal (GJ), and salted croakers (HJ), over a 24-month fermentation period. Distinct microbial community profiles, dominated by Tetragenococcus halophilus, Halanaerobium fermentans, and Chromohalobacter canadensis in MJ, GJ, and HJ, respectively, affect the metabolic pathways and the corresponding flavor profiles. The pH of all samples ranged from 5.7-6.0. The titratable acidity was highest in MJ at 1.4% and lowest in HJ at approximately 0.7%. Salinity was below 25% in all samples but slightly lower in MJ. Significant differences were observed in the amino acid, nucleotide, and overall metabolite profiles. MJ exhibited the highest amino acid and nitrogen-related factor levels, such as glutamic acid and hypoxanthine, enhancing flavor complexity. Correlation analysis revealed significant associations among the types, metabolites, and microbial communities. Microbial survival mechanisms in high-salt environments result in the production of unique metabolites, including umami and aroma components as well as precursors of biogenic amines, which can affect the overall quality of the final product. These differences were primarily influenced by the fish type rather than the fermentation time. Our findings provide foundational insights for enhancing fermentation strategies, improving product consistency, and advancing the industrial application of microbial management in seafood fermentation. This study not only fills a significant gap in the current understanding of fermented seafood but also outlines practical approaches for industry applications for the optimization of product quality.

Metabolic shift during fermentation in kimchi according to capsaicinoid concentration.

The cultivar of red pepper used in kimchi contributes to spiciness, red color, and fermentation characteristics. Capsaicinoids are the main components of red pepper. Therefore, understanding changes in metabolites during kimchi fermentation according to capsaicinoid concentration is necessary to control the quality of kimchi. The purpose of this study was to investigate the effect of capsaicinoids on metabolites during kimchi fermentation. To profile the effect of capsaicinoid concentrations on kimchi fermentation, five kimchi samples were prepared using different concentrations of capsaicinoids (4, 12, 30.7, 40.9, and 50.3 mg/kg) and stored at 4 °C for 28 days. During kimchi fermentation, pH, titratable acidity, capsaicinoid concentration, total viable and lactic acid bacteria, free sugars, amino acids, and microbial community were evaluated. Each result was statistically analyzed for changes in capsaicin concentration and fermentation time. The capsaicinoid concentration did not change during kimchi fermentation but the growth of lactic acid bacteria changed. According to the growth of lactic acid bacteria, free sugar, amino acids, and microbial community changed with the capsaicinoid concentration. Overall, the results of this study provide preliminary information on the use of red pepper and capsaicinoids in the kimchi industry.

Effects of seasonal harvest of kimchi cabbage on microbial and metabolic profiles of kimchi.

Kimchi cabbage, the key ingredient in kimchi, is cultivated year-round to meet high production demands. This study aimed to examine the effects of seasonal harvesting (spring, summer, fall, and winter) on the microbial and metabolic profiles of kimchi during 30 days of fermentation. Lactic acid bacteria distribution is notably influenced by seasonal variations, with Latilactobacillus dominant in fall-harvested kimchi group and Weissella prevailing in spring, summer, and winter. The microbial communities of spring and fall group exhibited similar profiles before fermentation, whereas the microbial communities and metabolic profiles of spring and summer group were similar after 30 days of fermentation. Seasonal disparities in metabolite concentrations, including glutamic acid, serine, and cytosine, persist throughout fermentation. This study provides a comprehensive understanding of the substantial impact of seasonal harvesting of kimchi cabbage on the microbial and metabolic characteristics of kimchi, providing valuable insights into producing kimchi with diverse qualities.

Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties.

Garlic, a key ingredient in kimchi, is an indispensable source of lactic acid bacteria, which are essential for fermentation. This study explored the effects of various garlic varieties on kimchi fermentation, focusing on changes in microbial communities and metabolite profiles. We observed that the type of garlic used did not significantly alter the microbial community. However, the presence of garlic itself made a significant difference. Specifically, kimchi with garlic showed higher abundance of Leuconostoc and Weissella, which are bacteria primarily responsible for kimchi fermentation. Additionally, kimchi containing garlic had increased levels of mannitol and fructose, which significantly influence taste; however, lactic acid and putrescine levels were decreased. Therefore, the addition of garlic directly contributes to the flavor profile of kimchi. Sixty-two metabolites were identified using gas chromatography and mass spectrometry. The variety of garlic added influenced the metabolite profiles of kimchi, particularly in the later stages of fermentation. These profiles were categorized based on the garlic's origin, whether from southern or northern ecotypes (R2X = 0.933, R2Y = 0.986, Q2 = 0.878). These findings confirm that both the presence and the variety of garlic significantly impact the microbial ecology and metabolites during kimchi fermentation, underscoring its essential role in the process.

Effect of Mollusca shell extracts on inhibition of kimchi over-acidification.

Mollusca species shell such as oyster shell (OS) and snail shell (SS), are discarded after taking the meat, and the discarded shell causes the environmental problems. Therefore, recycling shell waste could potentially eliminate the environmental problems. This study aimed to evaluate the potential of OS and SS as natural calcium resources. The minerals, calcium, magnesium, potassium, phosphorus and sodium were analyzed in OS and SS extracts. Among them, the calcium content was the highest: 36.87 (%) and 33.42 (%) in the OS and SS extracts, respectively. Further, the content of ionized bioavailable form of calcium in OS and SS was higher than that of CaCO3 under simulated gastrointestinal digestion conditions. Additionally, OS and SS were added to kimchi, and their inhibitory effect on kimchi acidification was evaluated by assessing pH, titratable acidity and microbial analysis. As the results indicated that the addition of OS and SS had little effect on inhibiting the growth of lactic acid bacteria. However, it was confirmed that calcium neutralizes the organic acids produced during fermentation. Overall, the results of this study provide preliminary information on the re-use of OS and SS extracts as ionized natural calcium supplements and fermentation retardants.

Inhibitory effects of non-thermal atmospheric plasma on Yersinia enterocolitica and Staphylococcus aureus in the Korean traditional non-fermented kimchi "Geotjeori".

Food-borne bacteria have frequently been detected in kimchi, a representative and traditional fermented ethnic food of Korea. This study investigated the effect of atmospheric dielectric barrier discharge (DBD) plasma treatment (1.1 kV, 43 kHz, N2: 1.5 m/s, 5-60 min) on reduction of Yersinia enterocolitica and Staphylococcus aureus and on quality parameters in Geotjeroi, a non-fermented kimchi. A decrease of 0.12/0.09, 0.19/0.19, 0.34/0.45, 0.64/0.72, and 1.13/1.12 log10 CFU/g was observed by 5, 10, 20, 30, and 60 min of DBD plasma, respectively. D-value of 52.83 and 51.95 min was determined for Y. enterocolitica (R2 = 0.99) and S. aureus (R2 = 0.98) using the first order kinetics model. The quality parameters (pH, Brix, and hardness) were not significantly different (P > 0.05) between treated and untreated Geotjeori. Moreover, a decrease of >1 log10 CFU/g, for both bacteria was observed without any change in the quality of Geotjeori. These findings imply that DBD plasma treatment enhances Geotjeori safety and protects product from microbial risk.

Predictive growth modeling of Yersinia enterocolitica in fresh kimchi cabbage brassica pekinensis as a function of storage temperature.

We developed a predictive growth model of Yersinia enterocolitica for fresh Kimchi cabbages as a function of storage temperature (5-20 °C). The Baranyi equation used for primary modeling at these storage temperatures was suitable as a model for obtaining lag time (LT) and specific growth rate (SGR) (R2 = 0.97-0.98). As the temperature increased, the growth of Y. enterocolitica tended to increase, with SGR values of 0.33, 0.40, 0.60 and 0.68 log colony-forming units/h at 8, 11, and 15 °C, and LT values of 5.63, 3.54, 2.23 and 1.09 h, respectively. The secondary model was determined by the non-linear regression analysis. The suitability of the modeling results for the SGR and LT value was verified by determining the mean square error (<0.01), bias factor (0.919-0.999), and accuracy factor (1.032-1.136). The predicted models can be used to predict the growth of Y. enterocolitica in Kimchi cabbage at various temperatures and as an effective tool for maintaining the safe level of Y. enterocolitica in the production, processing, and distribution of fresh agricultural products.

Optimization of spray drying process for recovery of onion-stevia leaf hot water extract powder using response surface methodology.

It is important to optimize the drying process, along with the concentration of drying aid and the inlet air temperature, in order to obtain products with better physicochemical properties. Onion-stevia leaf hot extract powders were prepared using gum arabic (GA) and whey protein concentrate (WPC). Inlet air temperature and carrier concentrations were optimized using response surface methodology. The drying yield of powdered extracts was 14.39-74.32%, L*- value was 52.66-66.98, bulk density was 0.36-0.75 (g/cm3), moisture content was 2.40-11.57%, water solubility index was 30.32%-97.46%, and mean particle size D[4,3] was 9.13-88.01 (µm). For both GA- and WPC-based powders, optimal inlet air temperatures and carrier concentrations were 148.81 and 144.62°C, and 11.58 and 12.03% (w/v), respectively. GA powders had a higher glass transition temperature (76.49°C) as compared to WPC powders (48.12°C) or maltodextrin as control (55.49°C). Sweetness (5.0/7.0) and overall acceptability (4.3/7.0) scores were higher for GA powders as compared to WPC powders (3.7/7.0 and 3.4/7.0), respectively. Conclusively, GA is a better carrier than whey protein for preparing spray-dried onion-stevia powder that can be used as a natural sweetener.

Fabrication of Gold Nanoparticles and Cinnamaldehyde-Functionalized Paper-Based Films and Their Antimicrobial Activities against White Film-Forming Yeasts.

During storage and fermentation of kimchi, white film-forming yeasts (WFY) are generated on the surface of kimchi under various conditions. These yeasts include Candida sake, Pichia kudriavzevii, Kazachstania servazzii, Debaryomyces hansenii, and Hanseniaspora uvarum. Because of the off-odor and texture-softening properties of WFY that degrade the quality of kimchi, a method to prevent WFY is required. In this study, cinnamaldehyde (CIN) and gold nanoparticles (AuNPs) with a large surface area were grafted on a paper surface, which was termed the "Paper_AuNPs_CIN" film. CIN is an antimicrobial agent that is approved for use in food applications. In the as-fabricated Paper_AuNPs_CIN film, antimicrobial CIN molecules were physically adsorbed to the surface of AuNPs and simultaneously chemically synthesized on the paper surface via the imine reaction. The Paper_AuNPs_CIN film exhibited greater antimicrobial activity against the three WFY strains than a Paper_CIN film (which contains only CIN molecules). Since more CIN molecules were adsorbed to the large surface area of the paper-reduced AuNPs, the Paper_AuNPs_CIN film exhibited a higher antimicrobial activity. Using AuNPs and CIN simultaneously to inhibit the growth of WFY is a novel approach that has not yet been reported. The morphology and elemental mapping of the functionalized films were examined via scanning electron microscopy and energy-dispersive spectroscopy, elemental composition was analyzed via inductively coupled plasma optical emission spectroscopy, and chemical bonding and optical properties were investigated via Fourier transform infrared spectroscopy and diffuse reflectance spectroscopy. Additionally, agar-well diffusion assays were used to determine the antimicrobial activity against three representative WFY strains: C. sake, P. kudriavzevii, and K. servazzii.

Influence of salt concentration on Kimchi cabbage (Brassica rapa L. ssp. pekinensis) mass transfer kinetics and textural and microstructural properties during osmotic dehydration.

The effect of salt concentration (3%, 6%, and 9%) on the mass transfer kinetics of Kimchi cabbage during osmotic dehydration was investigated, including its influence on textural and microstructural properties and salt distribution. First, kinetics was analyzed using diffusion theory to determine the impact of the factors on moisture and salt transfer. Subsequently, using the Peleg, Azuara, Henderson-Pabis, and Page models, mathematical modeling of mass transfer (water loss and salt gain) was investigated. According to the statistical analysis, the Peleg model provided the best fit for the experimental results under the operating conditions. In addition, a novel viewpoint was proposed in which the salt content of Kimchi cabbage may be indirectly forecasted by monitoring solution salinity during osmotic dehydration. Higher salt concentration resulted in decreased hardness, gumminess, and chewiness in Kimchi cabbage. Scanning electron microscopy and energy-dispersive X-ray mapping images showed an intensification of moisture and salt transport with increasing salt content, which were confirmed using modeling studies. The results could be applied in the prediction of the target salinity of Kimchi cabbage during the salting process and could facilitate the improvement of final Kimchi product quality by producing salted Kimchi cabbage with uniform salinity.

Antioxidant and anti-inflammatory effects of solar salt brined kimchi.

Salt is an essential ingredient in the kimchi fermentation process. Solar salt has antioxidant, anti-cancer, and anti-obesity properties. The aim of this study was to determine the antioxidant and anti-inflammatory effects of solar salt brined kimchi. Purified salt (PS), dehydrated solar salt (DSS), 1-year aged solar salt (SS1), and 3-years aged solar salt (SS3) were investigated. Anti-inflammatory effects were determined by analyzing cytotoxicity, nitric oxide (NO) production, and inflammation-related gene expression in lipopolysaccharide-treated RAW264.7 cells. Antioxidant activities of DSS, SS1, and SS3 were higher than that of PS. Solar salt significantly inhibited NO production with low cytotoxicity and decreased inflammation-related gene expression. Kimchi containing solar salt (DSSK, SS1K, and SS3K) showed higher antioxidant activity than PSK. Additionally, DSSK, SS1K, and SS3K significantly inhibited NO production and decreased the expression of inflammation-related genes. Owing to the antioxidant and anti-inflammatory effects, using solar salt in kimchi preparation could have potential health benefits.

Optimization of extraction and nanoencapsulation of kimchi cabbage by-products to enhance the simulated in vitro digestion of glucosinolates.

Kimchi cabbage is a well-known glucosinolate (GLS)-containing vegetable, but its by-products are discarded despite the presence of GLS. The aim of this study was the optimization of the extraction and nanoencapsulation of GLS from kimchi cabbage by-products to enhance the intestinal absorption of GLS. The optimal GLS extraction conditions included steaming thrice as pretreatment, utilizing 70% methanol, and ultrasonication at 20% amplitude for 15 min. Under these conditions, 80.11 ± 4.40 mg/100 g of GLS extraction was obtained and the extraction yield was 81.70 ± 4.73%. The optimized kimchi cabbage by-product extract (KCE) was coated with chitosan-lipid nanoparticles (KCE-NPs) and their stability and release under simulated in vitro gastrointestinal conditions were evaluated. KCE-NPs protected the encapsulated GLS under acidic gastric conditions and released 91.63 ± 0.76% of GLS in the simulated intestinal medium. Therefore, the proposed KCE-NPs are a promising delivery system for increasing GLS absorption.

Investigation of Metabolite Differences in Salted Shrimp Varieties during Fermentation.

Fermentation of salted shrimp involves the interaction of multiple factors. However, studies of the effects of shrimp variety and fermentation temperature on metabolites generated during fermentation are limited. Therefore, we investigated the effects of the shrimp variety, fermentation temperature, and fermentation period on the composition of fermented salted shrimp. Four different varieties of salted shrimp, namely, Detteugijeot (SSA), Red shrimp jeot (SSB), Chujeot (SSC), and Yukjeot (SSD), were prepared and stored at 5 and 10 °C for 5 months. The pH values ranged from 6.71 to 6.99, with SSD showing the lowest pH at both temperatures. Although total nitrogen content remained relatively constant, amino nitrogen exhibited an upward trend after 2 months and was particularly increased at 10 °C. This increase was attributed to variations in microorganisms and enzymes in the salted shrimp. Except for proline, citrulline, and ornithine, amino acid levels increased during fermentation with the highest amounts detected in SSA. Additionally, the levels of glutamic acid and branched-chain amino acids were found to be sensitive to fermentation temperature. Amino acid levels were apparently affected by species-specific metabolic pathways of the microorganisms present in each salted shrimp. Compared to the other varieties, SSB had significantly higher contents of adenosine triphosphate and hypoxanthine. A high hypoxanthine content could contribute to increased bitterness and an umami taste profile. Furthermore, the correlation between salted shrimp and metabolites was unique in SSB, whereas partial clustering was observed between the SSA and SSC.

Comprehensive elucidation of the terroir of Korean kimchi through the study of recipes, metabolites, microbiota, and sensory characteristics.

The aim of this study was to investigate the differences in characteristics of the fermented food kimchi based on the regions where it is produced. A total of 108 kimchi samples were collected from five different provinces in Korea to analyze the recipes, metabolites, microbes, and sensory characteristics. Overall, 18 ingredients (including salted anchovy and seaweed), 7 quality indicators (such as salinity and moisture content), 14 genera of microorganisms (mainly Tetragenococcus and Weissella belonging to LAB), and 38 metabolites contributed to the characteristics of kimchi by region. Kimchi from the southern and northern regions showed distinct metabolite profile (collected 108 kimchi) and flavor profile differences (kimchi manufactured using the standard regional recipes). This is the first study to investigate the terroir effect of kimchi by identifying differences in ingredients, metabolites, microbes, and sensory characteristics based on the region of production, and the correlations between these factors.

Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbage.

Kimchi cabbage, the main ingredient of kimchi, is often stored to cater for supply issues. However, kimchi made using stored cabbage show different fermentation characteristics from those using fresh cabbage (control kimchi). Herein, sensory evaluation and analysis of viable LAB, microbial communities, and metabolites in two types of kimchi were performed. The fermentation of kimchi made with stored cabbage proceeded slightly faster in the early and mid-fermentation stages than that of control kimchi. And, storage of kimchi cabbage affected the microbial community structure of kimchi, which caused differences in metabolites. In the early stage of kimchi fermentation, fructose and mannitol contents were higher in control kimchi than in kimchi made with stored cabbage, but in the late stage, mannitol and lactic acid contents were higher in kimchi made with stored cabbage. Control kimchi had higher levels of sweetness and texture than kimchi made with stored cabbage. Overall, kimchi made with stored cabbage had different fermentation characteristics compared with control kimchi.