Lactic acid bacteria present in kimchi cabbage and garlic carry out the fermentation

Kimchi, a traditional Korean fermented vegetable food, is fermented by lactic acid bacteria derived from raw ingredients, such as kimchi cabbage, garlic, ginger, and red pepper. Lactic acid bacteria produce various metabolites during fermentation in response to the type of ingredients and storage temperature, and the metabolites determine the flavor and quality of kimchi.