1 / 5

Kim chee

Kim chee. Moire B. Gabor. HOW kim chee IS MADE.

gerek
Download Presentation

Kim chee

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Kim chee Moire B. Gabor

  2. HOW kim chee IS MADE • You start by slicing Napacabbage into small pieces. Next you place the cabbage slices into a salt brine and wait for four or more hours. You then take out the cabbage and rinse it. After that then add whatever seasonings you wish and place the mixture in a glass bottled jar, fill it only half way. Leave the jar sitting out for 24 hours at room temperature to finish off the process and then enjoy!

  3. What is involved in the fermentation Process of kim chee • Leu. Mesenteroides are made in the early stages of fermentation to create lactic acid and carbon dioxide. • Streptococcus actively grows in the early stages of fermentation. • Pediococcus is in the mid-stage of fermentation. • L. Plantarum and L. Brevis are made in the late stage of fermentation.

  4. Bacteria in fermentation of Kim chee Early Stages of Fermentation in Kim Chee Leu. Mesenteroides (left picture) Streptococcus (right picture) Middle Stages of Fermentation in Kim Chee Pediococcus (left picture) Last Stage of Fermentation in Kim Chee L. Brevis (right picture) L. Plantarum (left picture)

More Related