bles, including radishes and cucumbers, can also be used, alone or mixed with cabbage. Other vegetables, spices, and flavoring agents are also commonly added to kimchi, depending on the particular type of kimchi being produced. Garlic, green onion, ginger, and red peppers are among the typical ingredients, but fish, shrimp, fruits, and nuts, can also be added. Kimchi, therefore, has a much more complex flavor and texture profile. However, kimchi has also been suggested to have unique nutritional properties, conferred in part by the raw materials, but also by the fermentative microorganisms and their end products (Box 7-2).
Box 7—2. Health Properties of Kimchi
In Korea, kimchi is arguably the most popular of all fermented foods.As many as 100 different types are produced using various raw materials and processes. On an annual basis, about 360 million kg are produced commercially, with a large amount also made directly in homes. Per capita consumption is more than 100 grams per day, accounting for about 12% of the total food intake. In Korea, it is common to eat kimchi at every meal, all year round.
The manufacturing steps involved in kimchi production are nearly the same as those used for its Western counterpart, sauerkraut (Figure 1).The main difference is that kimchi contains other ingredients that impart considerably more flavor and texture properties. While the popularity of
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