The rate of salt and sugar into pickled cabbages was determined, and physicochemical characteristics, such as sensory, texture, and pH, of vinegar pickled cabbages during storage were examined at different storage temperatures and vinegar concentrations. The rate of salt and sugar penetration was faster in smaller size and on leaves rather than the stem of cabbage. Also, higher salt and sugar concentration and higher storage temperatures led to increase in salt and sugar permeation rate. As a result of sensory test, lower storage temperature is the most suitable, and 6% vinegar concentration was the mostly appropriate. Hardness and cohesiveness were decreased significantly at the initial 1st week storage time, but storage temperature did not show any significant effect. Addition of vinegar contents enhanced the hardness, but decreased cohesiveness. The pH was lowered with increasing vinegar content, indicated most significant factor on pickled cabbage. In general, salt and sugar contents rather than storage temperature have greater influence on permeation rate, and especially, addition of vinegar affects the texture of pickled cabbage.

Abstract
 서 론
 재료 및 방법
  실험재료
  소금과 설탕을 이용한 pickling 방법
  소금, 설탕 및 식초함량의 측정
  배추 피클의 저장을 위한 절임방법
  관능검사 및 기계적 조직감 분석
  통계처리
 결과 및 고찰
  절임액의 농도 및 저장 온도에 따른 절임액의 침투율
  배추 피클의 저장 온도 및 절임 식초에 의한 관능변화
  저장 중 절임배추의 조직감 및 pH 변화
 요 약
 References

• 김희진(경희대학교 식품생명공학과) | Hee-Jin Kim (Department of Food Science and Biotechnology, Kyung Hee University)
• 백무열(경희대학교 식품생명공학과) | Moo-Yeol Baik (Department of Food Science and Biotechnology, Kyung Hee University)
• 김병용(경희대학교 식품생명공학과) | Byung-Yong Kim (Department of Food Science and Biotechnology, Kyung Hee University) Corresponding author