1. KIMCHEE PROCESS Jaime Viñarás RS
Maricopa County Environmental Services Department

2. Background on Fermentation
break down of complex sugars into carbon dioxide, alcohols, and/or acids by bacteria or fungi
a natural preservative against spoilage and pathogens

3. Background on Fermentation continued
Before refrigeration fermentation was a primary method of food preservation.
Workers on the Great Wall of China consumed cabbage fermented in wine.
Genghis Khan carried pickled/fermented food when raiding Eastern Europe in the 12th Century.
In the 18th century the British Navy carried pickled cabbage to provide sailors with vitamin C in order to prevent scurvy.

4. Background on Fermentation continued
The microbes responsible for kimchee fermentation are various species of Lactobacillus.
Lactobacillus is also used in making:
Yogurt
Cheese
Buttermilk
Soy Sauce
Kimchee
Lactobacillus is anaerobic.
Grows best when the environment lacks oxygen.
Is considered a homofermentive bacteria, which produce lactic acid.

5. KIMCHEE Is a traditional fermented cabbage dish from Korea.
Various recipes are used to produce kimchee in Korea and in Maricopa County.

6. Step One Clean, Cut, and Soak
Initial Ingredients
Napa Cabbage
Sea Salt or Kosher salt (Iodized salt will kill Lactobacilli )
Cabbage cut into large square pieces.
Water

7. Salt, Soak and Sit
The bowl of cabbage is filled with water and topped with a generous amount of the salt.
The cabbage may soak at room temperature from 9 to 24 hours.

8. What happens to the cabbage when it is soaked?
When salt is added to the kimchee, it helps release the water and sugars from the cabbage cells. In other words, it wilts and softens the cabbage.
Lactobacilli – consume the sugars and produce lactic acid via fermentation.
The fermentation process of Kimchee is diagrammed at right.

9. Wash the cabbage after soaking
After the cabbage has soaked it is rinsed thoroughly (3 – 4 times).
A piece is of cabbage is tasted to ensure that most of the salt has been rinsed out.

10. Other ingredients are added to the cabbage
Various ingredients are added to the cabbage to produce kimchee. These ingredients vary from one establishment to the next.
Based on these ingredients would determine if the establishment would require a variance or a HACCP plan.
For example, seafood may be added, which provides an additional hazard.

11. Product is jarred and labeled
Any product that is labeled, jarred and produced for wholesale must be reviewed and approved by a food processing authority. Refer to the HACCP program for details.
The product must be registered through the FDA if subject to interstate commerce.

12. Kimchee
Once this product has been jarred it is placed on the shelves for retail sale for 14 to 21 days.
You may notice active fermentation continuing in jars as gases are produced.

13. Questions??????? Contact the HACCP program for more information.
Jaime Vinaras, RS
(602)