Pamantasan ng Lungsod ng Maynila

College of Engineering and Technology

Department of Chemical Engineering

LACTO-FERMENTATION OF KOREAN MIXED VEGETABLES (KIMCHI)

Raw

Materials
1.3 kg napa/Baguio cabbage
68.75 g Washington apples
215 g carrot
141.25 g radish
50 g leek
70 g celery
35 g ginger
72.5 g garlic
30 g spring onion
40 g salt
20 g sugar
75 g chili powder
120 mL fish sauce
375 mL distilled water

Apparatus
knife
ladle
strainer
mixing tub
boiling pot
stove
digital balance
glass jars

Detailed Manufacturing Process

1. Preparatory Procedures
a. Sterilization of Equipment
Under running water, wash all apparatus properly with
liquid detergent. Immerse the glass jars in 80-90 oC (near boiling)
water for 20 minutes. Blow dry equipment for 5 minutes.
b. Washing of Raw Materials
Clean the raw materials except the napa cabbages under
running water for 10 minutes. Ensure that no dirt or mud is left
unwashed. To condition the cabbages, immerse them in 20 oC
water for 1 hour to keep the cabbages crisp. Turn the cabbages
every 30 minutes.
c. Weighing of Raw Materials
Weigh the raw materials according to the weights given in
the succeeding steps using a digital balance.
By:Fulugan, Ceazar Justine L. | Mendoza, Michelle B. | Redublo, Anne Paulinne P. |
Sim, Tristan James G.

Pamantasan ng Lungsod ng Maynila

College of Engineering and Technology
Department of Chemical Engineering

2.

3.

4.

5.

6.

d. Size Reduction
For Trials 1 and 2, cut 650 g of cabbages into bite-size
pieces (1.5 in x 2.5 in on average), 52.5 g of carrots into strips
(1.5 in x 0.3 in x 0.25 in on average). Diagonally cut 50 g of leeks
1.0 in in length.
For Trials 3 and 4, cut 110 g of carrots and the remaining
cabbages and leeks in the same way. Cut also 90 g of radish into
strips that of the size of the carrots. Set these cut vegetables
aside.
The size reduction stage lasts for about 25 minutes.
Blending
For Trials 1 and 2, blend together 52.5 g of carrots, 68.75 g of
Washington apples, 51.25 g of radishes, 25 g of ginger, and 32.5 g
of garlic for 25 minutes or until paste-like texture is achieved. Add
80 mL of fish sauce into the blended mixture.
For Trials 3 and 4, blend together the remaining garlic, ginger,
fish sauce, and 30 g of spring onions for 15 minutes.
Thickening
For Trials 3 and 4, thoroughly mix together 40 g of flour and 20 g
of sugar in 375 mL distilled water (80-85 oC) for 4 minutes. Cool the
mixture for 20 minutes, then add 25 g of chili powder. Stir this
mixture constantly to prevent sticking. Pour this thickener into the
blended mixture.
Salting
For Trial 1, add 5 g of salt into the mixture. For Trial 2, add 10 g
of salt. Mix each trial mixture for 5 minutes.
For Trial 3, sprinkle 15 g of salt into the cut cabbages. For Trial
4, sprinkle 10 g of salt.
Addition of Spice
For Trials 1 and 2, add 25 g of chili powder into the mixture
and mix for 5 minutes.
Mixing
For Trials 1 and 2, add the cut cabbages, carrots, and leeks
into the mixture and thoroughly mix for 7 minutes to ensure that all
of the paste makes contact with the surfaces of the cabbages.
For Trials 3 and 4, add also the cut radishes.

By:Fulugan, Ceazar Justine L. | Mendoza, Michelle B. | Redublo, Anne Paulinne P. |

Sim, Tristan James G.

Pamantasan ng Lungsod ng Maynila

College of Engineering and Technology
Department of Chemical Engineering

7. Packaging
Place each trial kimchi into individual sterilized glass jars. Pack
the kimchis to the jars capacities. Cover the jars tightly.
8. Fermentation
Store the kimchis in a low-temperature environment (20-25 oC)
to finally ferment the vegetables for 2-3 weeks.

By:Fulugan, Ceazar Justine L. | Mendoza, Michelle B. | Redublo, Anne Paulinne P. |

Sim, Tristan James G.