Table 1.
Ingredients used for preparation of Pa (green onion) kimchi and Gat (mustard leaf) kimchi.
| Ingredients (g) | Experimental Groups | ||||
|---|---|---|---|---|---|
| B (Blank group) |
C (Control group) |
R (Reference group) |
LB (L. brevis group) |
LP (L. plantarum group) |
|
| Main Ingredient 1 | 1500 | 1500 | 1500 | 1500 | 1500 |
| Red Pepper Powder | 120 | 120 | 120 | 120 | 120 |
| Garlic | 30 | 30 | 30 | 30 | 30 |
| Ginger | 30 | 30 | 30 | 30 | 30 |
| Glutinous Rice Paste 2 |
225 | 225 | 225 | 225 | 225 |
| Sugar | 30 | 30 | 30 | 30 | 30 |
| Myeolchi-aekjeot | - | 150 | 150 | 150 | 150 |
| L. brevis JCM1170 | - | - | 107 CFU/g | - | - |
| L. brevis 3 | - | - | - | 107 CFU/g | - |
| L. plantarum 4 | - | - | - | - | 107 CFU/g |
1 Salted green onion or salted mustard leaf; 2 glutinous rice flour:water = 1:10; 3 L. brevis PK3M04 for Pa kimchi, L. brevis GK2M08 for Gat kimchi; 4 L. plantarum PK2M30 for Pa kimchi, GK2M12 for Gat kimchi.