Table 1.

Changes in pH and titratable acidity (TA) during the fermentation of non-vegan and vegan kimchi at 0 °C and 6 °C.

Temperature/days		Non-vegan kimchi		Vegan kimchi
		pH	TA (%)	pH	TA (%)
0 °C	0	5.81 ± 0.02a	0.35 ± 0.01a	5.79 ± 0.02a	0.30 ± 0.01a
	3	5.65 ± 0.00b	0.38 ± 0.01a	5.41 ± 0.01b	0.34 ± 0.02 ab
	6	5.63 ± 0.03b	0.43 ± 0.01b	5.23 ± 0.01c	0.55 ± 0.01b
	10	4.95 ± 0.00c	0.52 ± 0.02bc	4.79 ± 0.01d	0.61 ± 0.01bc
	14	4.76 ± 0.03c	0.80 ± 0.02c	4.57 ± 0.01de	0.67 ± 0.01c
	18	4.55 ± 0.01cd	0.85 ± 0.01c	4.44 ± 0.04e	0.79 ± 0.03d
	24	4.31 ± 0.03d	1.12 ± 0.06d	4.30 ± 0.01e	1.03 ± 0.01e
6 °C	0	5.81 ± 0.02a	0.35 ± 0.01a	5.79 ± 0.02a	0.30 ± 0.01a
	3	5.76 ± 0.02b	0.42 ± 0.03a	5.38 ± 0.01b	0.37 ± 0.02a
	6	4.75 ± 0.03b	0.68 ± 0.03b	4.54 ± 0.02c	0.76 ± 0.01b
	10	4.42 ± 0.01c	0.89 ± 0.02c	4.11 ± 0.01d	1.08 ± 0.01c
	14	4.12 ± 0.01d	1.26 ± 0.01d	4.05 ± 0.06d	1.25 ± 0.06d
	18	4.11 ± 0.01d	1.34 ± 0.02e	4.03 ± 0.02d	1.26 ± 0.01d
	24	4.02 ± 0.04e	1.37 ± 0.04e	3.97 ± 0.02e	1.39 ± 0.01e

Kimchi samples were contaminated with Yersinia enterocolitica (6.05 log₁₀ ± 0.25 CFU/g).

Different letters in the same column are significantly different at P < 0.05.