A Study on Foreigner Preferences and Sensory Characteristics of Kimchi Fermented for Different Periods

Abstract

This study was designed to investigate foreigner preferences for the sensory characteristics of kimchi with different fermentation periods. After fermentation in a 5 freezer for 1, 7, and 15 days, Red Chinese Cabbage Kimchi, White Chinese Cabbage Kimchi, Kkakdugi, Chonggak Kimchi, Cucumber Kimchi, Green Onion Kimchi, and Mustard Kimchi were served to the respondents. The respondents had resided in Seoul and Kyunggi province for 3 years or less, and were from Asia, Europe, and the Middle East. Most respondents (62.9%) consumed a Korean meal daily, and 45% of all respondents reported eating kimchi 3 or 4 times a week. As a result, it can be said that foreigners residing in Korea preferred to eat kimchi as a side dish. Based on the respondents answers, we were able to determine the relative popularity of the different types of kimchi. They were, from most popular to least popular, Red Chinese Cabbage Kimchi, Kkakdugi Kimchi, Cucumber Kimchi, White Chinese Cabbage Kimchi, Chonggak Kimchi, Green Onion Kimchi, and Mustard Kimchi. Among those fermented for 1 day, Cucumber Kimchi was most preferred for its. When evaluating the overall preference of Kimchi, the best was in the order of Chinese cabbage (red)>Kkakdugi>Cucumber>Chinese cabbage (white)>Chonggak>Green onion >Mustard Kimchi. For 1 day in a fermented period, Cucumber Kimchi had the most preferred taste (5.76), appearance (5.66), odor (5.89), and texture (5.70). However, Cucumber Kimchi was least popular after 15 days of fermentation (p<0.01). The most preferred Kimchi after 15 days of fermentation was Red Chinese Cabbage Kimchi. Among the kimchi fermented for 7 days, White Chinese Cabbage Kimchi was most preferred. While foreigners indicated that they were satisfied with all the types of kimchi fermented for 1 day and 15 days, they were not satisfied with any of the kimchi fermented for 7 days, save for the White Chinese Cabbage Kimchi. Kkakdugi Kimchi had very high satisfaction scores for appearance, but low scores in taste. On the other hand, Chinese Cabbage Kimchi had low scores in odor (5.02-5.29), but high in texture (5.37-5.62) and taste (4.80-5.30), which are not factors sensitive to a change in acidity. These results showed that foreigners were generally satisfied with Kimchi, but became less satisfied as the Kimchi ripened. Most foreigners were not satisfied with the types of Kimchi that had a strong flavor. Chinese Cabbage Kimchi became the least sour after fermentation, and Cucumber Kimchi became most sour after fermentation.

Cross‐Cultural Comparison of Consumer Acceptability of Kimchi with Different Degree of Fermentation

“…This result shows that American consumers also like kimchi at a fermentation level generally consumed by Koreans (MFK) or even more fermented (HFK). This counters the commonly shared belief and previous survey studies that state that American consumers prefer less fermented kimchi (Han et al ; Jung et al ).…”

“…Indeed, fermented flavor has been reported as one of the primary reasons for disliking kimchi by foreigners (Han et al ; Han et al ), while Korean consumers usually appreciate the stronger flavor profiles of fermented kimchi. Additionally, overall acceptability rating of foreigners showed a negative relationship with titratable acidity, an index of the degree of fermentation (Jung et al ). Based on these observations, it has been speculated that non‐Korean consumers like milder flavor profiles of Kimchi that are related to a low degree of fermentation at around pH 5–6, which is the level considered as being “fresh” by Korean standard.…”

Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products

“…Nonetheless, nearly every kimchi variety benefits from preliminary brining, which inhibits the growth of pathogenic bacteria while selecting for lactic acid bacteria (LAB) known for promoting beneficial effects such as gastrointestinal regulation and prevention of colon cancer [7,8]. The LAB such as Leuconostoc , Lactobacillus , and Weissella species as well as the enzymes present in the ingredients are responsible for kimchi fermentation [9,10]. Consumption of kimchi is reported to provide numerous health benefits such as anti-oxidative, anti-carcinogenic, anti-mutagenic, and anti-aging effects [8,11,12].…”

A study of the characteristics of Dongchimi consumption behavior for development of new Dongchimi products

“…The amount of time required to prepare kimchi means that actually making kimchi has become a cumbersome task for younger generations, and increasing income levels have increased sales of ready-made traditional foods, as have simplification of dietary behaviors and the development of the food and dining industries, This has encouraged more research into kimchi products (Lee, 2000). Baechu kimchi was the first kimchi product to be commercialized because it is in high demand (Jung et al, 2012). Dongchimi, by contrast, is a unique type of fermented food in which brined radish is eaten with the fermented liquid.…”