In the present study, kohlrabi-kimchi was prepared for assessment of changes in sensory qualities and measurement of changes in quality characteristics according to the storage period for the purpose of using kohlrabi as an ingredient of kimchi. Examination of the physicochemical properties of kohlrabi-kimchi according to the storage period showed that the acidity increased steadily throughout the storage period, while soluble-solids content, pH and hardness decreased as the storage period elapsed. Meanwhile, the L value increased and then it decreased as the storage period elapsed, but, the a value increased and the b value gradually decreased after day 14 of storage. Reducing sugars increased up to day 10 of storage, and then they decreased slowly after day 15 of storage. Measurement of changes in lactic acid bacteria in kohlrabi-kimchi according to the storage period showed bacterial growth showing typical tendencies of Kimchi with a rapid increase on day 5 of storage and a decrease thereafter. Assessment of sensory qualities of kohlrabi-kimchi according to the storage period showed that the highest scores for appearance and sourness, odor, texture, and overall scores were obtained on day 15 of storage. Based on the above results, it was determined that the optimal maturity period of kohlrabi-kimchi is day 15 of storage.

• 구혜진(숙명여자대학교 전통문화예술대학원 전통식생활문화전공) | Hye-Jin Koo (Dept. of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women’s University, Seoul 04310, Korea)
• 진소연(숙명여자대학교 전통문화예술대학원 전통식생활문화전공) | So-Yeon Jin (Dept. of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women’s University, Seoul 04310, Korea) Corresponding author