Fermentation and sensory characteristics of kimchi containing potassium chloride as a partial replacement for sodium chloride.

A study was designed to determine the effects of substituting up to 50% of the NaCl in kimchi, a fermented Chinese cabbage (Brassica pekinensis) product containing scallions, garlic, ginger and hot red pepper powder, with KCl. Brine water (15% salt) used to soak cabbage contained NaCl:KCl ratios of 1:0 (control), 5:1, 2:1 and 1:1 (wt:wt). Total acidity and pH of kimchi reached acceptable ranges of 0.4-0.6% (as lactic acid) and 4.4-4.7, respectively, after 13 days of incubation at 13 +/- 1 degree C. Kimchi made using brine water containing 5:1 and 2:1 (NaCl:KCl) salt ratios was characterized by faster growth of lactic acid bacteria and total aerobic microorganisms compared to the control formulation. Sensory qualities (saltiness, bitterness, sourness, hotness and texture) of kimchi prepared from cabbage soaked in brine containing NaCl and KCl at all test ratios were judged to be acceptable.