The Fermentation Process of Flavored Radish Kimchi
To study the fermentation process of radish kimchi,white radish is used as the main ingredient,and sensory evaluation is used as the indicator.The fermentation process of radish kimchi is optimized through single factor experiment and orthogonal experiment.The results show that when the addition of salt is 6％,the addition of white sugar is 5％,the fermentation temperature is 28 ℃,and the fermentation time is 7 d,the resulting product is refreshing and crisp,with a suitable sour,sweet,and salty taste,and a rich aroma of kimchi.
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