Kimchi, a traditional Korean fermented food, is mainly prepared with Baechu cabbages and radish, along with other sub-ingredients, such as red pepper powder, green onion, garlic, ginger, etc. (Park & Ju, 2018). The kimchi fermentation process consists of an initial stage, immature stage, optimally ripened stage, and over-ripened stage (Codex Alimentarius Commission, 2001). Kimchi fermented at 5°C for 3 weeks was shown to have improved fermented characteristics (such as pH and acidity), taste, and functionality in the optimally ripened stage. Although kimchi fermentation naturally occurs due to endogenous microorganisms, lactic acid bacteria (LAB) is