김치 제조 시 홍삼의 효능을 알아보기 위하여 홍삼 추출액을 첨가하여 배추김치를 제조하였다. 홍삼 추출액을 0, 0.5, 1, 3 and 5% (all v/w)의 농도로 첨가한 후 에서 4일간 보관하며 배추김치의 품질 특성을 알아보았다. 홍삼 추출액 첨가 김치의 pH는 대조군에 비해 높았으며, 총산도는 저장기간 동안 대조군에 비해 낮았다. 대조군의 명도(L value)는 홍삼 추출액이 첨가된 김치보다 낮게 나타났다. 홍삼 추출액 첨가군의 적색도(a

To evaluate the effect of red ginseng on kimchi (Korean pickled cabbage) fermentation, baechu kimchi was prepared after supplementation with ginseng extract. The quality characteristics of kimchi prepared with this extract at 0, 0.5, 1, 3 and 5% (all w/w) were investigated during 4 days of fermentation at . The pH values in samples with ginseng extract were higher than that of the control, and total acidity levels were lower. The lightness (L value) of the control sample was lower than that of kimchi fermented with red ginseng extract. Redness (a value) of supplemented kimchi was higher than that of the control, whereas the yellowness (b value) of kimchi treated with 5% (w/w) extract was higher than that of all other samples. The control sample had the highest b value after 4 days of fermentation. The hardness of all samples fermented with ginseng extract was higher than that of the control. The levels of total viable microbes, and those of lactic acid bacteria and yeast, were remarkably reduced in the presence of ginseng extract. However, the high concentrations of ginseng (3% and 5%, both w/w) reduced acceptability in terms of color, taste, texture, and overall attractiveness. We thus conclude that 0.5-1% (w/w) ginseng extract might be appropriate for supplementation of kimchi.

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