Local researchers discovered a genetic principle
of how kimchi gains its unique taste during
fermenting process.
Continued study on the field will result in
finding methods to artificially manipulate
flavors and aroma of the traditional dish.
Cho Sung-min has the full story.
Korea's staple food, kimchi, is widely known
around the world for its health benefits.
The key to make kimchi, other than using base
ingredients such as garlic, cabbage and red
pepper, is fermentation.
Now, local researchers have discovered that
the source of kimchi's taste does not rely
solely on the abundant probiotic lactic acid
bacteria thriving during fermentation, but
also on the timing of fermentation.
(KOREAN)
"Some bacteria in kimchi probiotics have certain
genes that determine the distinctive flavor
and smell of kimchi.
We found out more of these genes are highly
expressed in the ending phase of the fermentation."
In other words, the probiotics are genetically
programmed to create the characteristic taste
and smell of kimchi at a specific time during
the fermentation process.
And with this discovery, researchers hope
to find a way to standardize kimchi's unique
qualities while maintaining its health benefits
to cater to global palates.
(KOREAN)
"We are looking for a technology that can
design a standard taste and smell for kimchi
regardless of when it was made.
We took a big first step towards reaching
that goal."
The research team is conducting further studies
to control the bacterial genes, hoping to
find a method that can be applied on other
fermented dishes as well.
Cho Sung-min, arirang news.
