Related Experiment Video

Updated: Apr 21, 2026

Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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Effects of adding various salted seafood (jeotgal) types on the microbial, metabolic, and sensory dynamics of kimchi

Ju Young Lim1,2, Yun-Jeong Choi3, Ji-Young Choi3

  • 1Kimchi Factory Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.

Food Chemistry: X
|April 20, 2026
PubMed

Keywords:
FermentationKimchi qualityMetabolitesMicrobial communitySalted seafood

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