Table 3.

Chemical constituents of Kimchi.

Vegetable source	Compounds	References
Kimchi cabbages	Organic acids: acetic acid, citric acid, succinic acid, lactic acid, fumaric acid. Free sugars: fructose, glucose, sucrose, mannitol. Volatile compounds: allyl methyl disulfide, dimethyl trisulfide, diallyl tetrasulfide, 4-ethyl-5-methylthiazole, allyl methyl trisulfide, 3-vinyl-[4H]-1,2-dithin, and 2-phenylethyl isothiocyanate	(Choi, Yong, et al., 2019)
Kimchi fermented with L. mesenteroidesa	Lactate, ethanol, acetate, mannitol, diacetyl, acetoin, and 2,3-butanediol	(Chun, Lee, Jeon, Kim, & Jeon, 2017)
Kimchi fermented with red pepper	Glucose, fructose, lactate, acetate, mannitol	(Jeong, Lee, Jung, Lee, et al., 2013)
Metabolite composition of Kimchi during long-term storage	Decreased levels of free sugars fructose and glucose during storage. Increased levels of lactate, acetate, succinate, gamma-aminobutyric acid, and mannitol.	(Jeong, Lee, Jung, Choi, & Jeon, 2013)
Metabolic features of W. koreensisb during Kimchi fermentation	Fermentation metabolites: d-lactate, ethanol, acetate, D-sorbitol, thiamine, folate. Carbohydrates: glucose, mannose, lactose, malate, xylose, arabinose, ribose, N-acetyl-glucosamine, and gluconate	(Jeong et al., 2018)
Kimchi prepared with napa cabbage and different salts	Volatile metabolites: α-pinene, camphen, myrcene, 1-phellan, dimethyl trisulfide, diallyl disulfide, dipropyl disulfide, 1-butene-4-isothiocyanate, phenethyl isothiocyanate. Nonvolatile metabolites: alanine, valine, proline, serine, threonine, glutamate, phenylalanine, mannitol, tryptophan, stearidonic acid, pinolenic acid, capsaicin, dihydrocapsaicin.	(Kim et al., 2017)
Thirteen Korean Kimchi samples from Jeonju	Resveratrol (from the conversion of polydatin into resveratrol by the strain Lactobacillus kimchi JB301), isorhapontigenin, oxyresveratrol.	Ko et al. (2014)
Kimchi fermented with L. plantarumc	Increased lactic acid levels, glycerol, pyrotartaric acid, pentanedioic acid, 2-keto-1-gluconic acid, ribonic acid, isocitric acid, and palmitic acid.	(Park et al., 2016)
Mustard leaf kimchi extracts	Catechin, chlorogenic acid, epicatechin, epigallocatechin gallate, p-coumaric acid, gallocatechin gallate, ferulic acid, epicatechin gallate, rutin, catechin gallate, naringin.	(Park et al., 2017)
L. pentosusd isolated from Kimchi from Gyeonggi-do, Korea	Ginsenoside Rd, ginsenoside F2, compound K	Quan et al. (2010)
L. plantarumc HD1 isolated from Kimchi from home, restaurants, and temples located in South Korea	5-oxododecanoic acid, 3-hydroxy decanoic acid, 3-hydroxy-5-dodecanoic acid	Ryu, Yang, Woo, & Chang (2014)
Kimchi prepared with different salt contents (0 and 5%)	Lactic acid, acetic acid, xylitol, and fumaric acid.	(Seo et al., 2018)

^aLeuconostoc mesenteroides.

^bWeissella koreensis.

^cLactiplantibacillus plantarum.

^dLactobacillus pentosus.