Kimchi throughout millennia: a narrative review on the early and modern history of kimchi
Journal of Ethnic Foods, 2023 Kimchi, the traditional fermented vegetable dish from Korea, has been an integral part of the Korean food culture for thousands of years. Today, it is considered as a symbol of identity for Korean people and is globally appraised as a healthy food.
Reggie Surya, David Nugroho
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Process optimization of centrifugal dehydration–hydrocolloid pretreatments for quality preservation of frozen kimchi [PDF]
Scientific ReportsThe growing global demand for kimchi has led to the adoption of frozen distribution as a strategy to extend shelf-life. However, freezing can cause quality deterioration through ice crystal-related structural damage, resulting in texture softening and ...
Yun-Jeong Choi +8 more
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Association between intake of different types of kimchi and dyslipidemia in Korean adults: a prospective cohort study [PDF]
Frontiers in NutritionBackgroundDyslipidemia poses a major public health risk worldwide. Although numerous studies have suggested that dietary factors are related to dyslipidemia, epidemiological studies examining the relationship between kimchi consumption and dyslipidemia ...
Seok-Jae Oh, Kwon Woo Nam, Sangah Shin
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Antioxidant and lipid-lowering effects of freeze-dried kimchi cabbage and onion mediated via inhibition of adipogenesis in 3T3-L1 adipocytes [PDF]
Food & Nutrition ResearchBackground: Kimchi exhibits various beneficial effects on human health, which are ascribed to its ingredients, bioactive compounds, lactic acid bacteria, and metabolites.
Ye-Rang Yun, Wooje Lee, Sung Wook Hong
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Hybrid near-infrared and chemical-based machine learning enhances the reliability of chili powder origin classification [PDF]
Scientific ReportsAccurate origin classification of chili powder is essential for consumer trust and regulatory compliance. In this study, combined near-infrared (NIR) spectroscopy and chemical composition analysis were integrated with machine learning to classify ...
Ji-Hee Yang +5 more
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Single-cell RNA sequencing reveals that kimchi dietary intervention modulates human antigen-presenting and CD4⁺ T cells [PDF]
npj Science of FoodKimchi, a traditional Korean fermented food, is recognized for its metabolic benefits; however, its effects on human immune function remain poorly defined.
Wooje Lee +8 more
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Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi
Fermentation, 2021 Kimchi, a popular traditional Korean fermented food, is produced by fermenting vegetables with various spices and salt. Salt plays an important role in the preparation of kimchi and affects its taste and flavor.
Mi-Ai Lee +11 more
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Effects of salt type on the metabolites and microbial community in kimchi fermentation
Heliyon, 2022 The taste of kimchi is greatly affected by the salt type used during fermentation. Here, we investigated the effects of salts with different mineral contents on the microbial community and metabolite profiles of fermented kimchi using multivariate ...
Mi-Ai Lee +9 more
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A new process on the basic formula of kimchi: derived kimchi from a combination of yangnyeom (kimchi sauce) and vegetables [PDF]
Journal of Ethnic Foods, 2021 AbstractThis study proposes a way of reconsidering how to explain kimchi, which is quite diverse even though it is often referred to as if it expresses a single, universal dish, to non-Koreans, particularly given the worldwide rise in its popularity. Koreans are accustomed to the general process of explaining kimchi in terms of the different types of ...
Chang Hyeon Lee, Young Ju Ko
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Foods, 2021 Recently, kimchi has been recognized as a healthy food worldwide, prompting increased interest in its health benefits and quality characteristics. Although commercial kimchi is manufactured in various countries, little is known about quality differences ...
Ye-Rang Yun +8 more
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