Fermentation is a description of any process for the production of a product by means of

the mass culture of a microorganism (…). This term was first applied when the only known of
this kind was the production of wine and its bubbles caused by the production of carbon dioxide
(Doelle, 1975). It was Pasteur who marked the birth of chemical microbiology with his
association of microbes with fermentation in 1875. With his idea of associating “cell” and
“ferment” interchangeably in referring to the microbe, fermentation was then becoming the
interrelation of cell, gas production of organic byproducts (Doelle, 1975).
Fermentation has served the population well and serves a great purpose by not only
creating delicious but also nutritious and naturally preserved product. One of the product that
undergo the process of fermentation is Kimchi. This product is a widely known traditional side
dish originated in Korea. The most widely main ingredients used with this product are
Napa/Chinese cabbage, radish, and seasoning mixtures made of red pepper powder, garlic,
ginger, and green onion. These ingredients are among the 100 types of vegetables that can be
used in preparation in Kimchi production (Kim and Chun, 2005).
These ingredients used with Kimchi have some unique properties that contributed in the
fermentation and preservation of Kimchi production and this is known as lactic acid bacteria
(Kwon et al., 2014). These bacteria are responsible for the lactic fermentation of Kimchi.
Among lactic acid bacteria, the genera Leuconostoc, Weissella, and Lactobacillus are believed
to be the key players in Kimchi fermentation (Di Cagno et al., 2016). Aside with that, the other
factor that also has a big contribution of Kimchi making is its storage condition where can affect
the overall quality of its production.
The objective of this experiment is to determine the effect of ingredient used on the
quality of kimchi production. Also, to determine if refrigeration is a suitable set for storage
condition of kimchi production.