Location: Food Science Research
Project Number: 6070-41000-007-14
Start Date: Jan 01, 2012
End Date: Dec 31, 2015
The focus will be on fermented cabbage and cucumber products. Brining methods used for traditional Korean fermented vegetable products (kimchi and related fermented vegetables) will be used with U.S. processing and packaging technology. Using the packaging technology used for the U.S. pickle and sauerkraut industry including heat processing in jars, or cold filling jars and flexible packaging with preservatives, the safety and shelf stability of Korean fermented vegetable products will be tested.