Kimchi is a traditional Korean delicacy that has been for hundreds of years. What causes some people to consider this food to be rotten is because it develops its taste from a process called lactic acid fermentation. This process occurs due to the presence of yeast as well as nearly different kinds of bacteria in the kimchi. That number of bacteria is more than the number of bacteria in yogurt. This creates anaerobic conditions, inhibiting the growth of harmful bacteria. Additionally, the lactic acid dissociates in the water found in the pickling spices in kimchi, causing the pH of the kimchi to drop.
Managing Black Rot of Cabbage and other Crucifer Crops in Organic Farming Systems
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