Table 1. Conditions in the humidity chamber during fermentation and ageing of the pork salami added with kimchi powder.

Time (d)	Process	Condition
		Temperature (°C)	Humidity (%RH)
0	Conditioning	25	65
1	Fermentation	23	95
2	Fermentation	23	92
3	Ageing	20	90
5–56	Ageing	10	75