A Study on the Production Process of Brassica pekinensis Rupr Kimchi with High Probiotic and Crispiness Levels

This study aimed to develop a kimchi product made from Brassica pekinensis Rupr with a high probiotic (Lactobacillus) content and excellent crispiness. The effects of several processing factors on kimchi quality were investigated, including: Salt concentration; Salting temperature; Fermentation temperature. The results indicated that the optimal salting conditions were: Salt concentration: 5%; Salting temperature: 25°C. Under these conditions, the kimchi achieved: Crispiness: 3,125.33 N; Probiotic count: 6.6 × 10¹⁰ CFU/g. In addition, the optimal fermentation temperature was 15°C, resulting in: Crispiness: 3,230.27 N; Probiotic count: 4.4 × 10¹⁰ CFU/g. The findings demonstrate that appropriate control of salting and fermentation conditions is essential for producing kimchi with high probiotic content while maintaining desirable texture.