Dongchimi is one of the most representative types of watery kimchi in Korea. Although the scope of application of dongchimi has been expanded, research on the quality of dongchimi is insufficient compared to that of baechu kimchi. This study aimed to find the optimal manufacturing condition of high-acidity dongchimi and investigate the effects of potassium citrate (P) and sugar (S) on quality. Different dongchimi samples (Control, S, P) were prepared and stored at 15oC for 15 days. Among the various sugars, sucrose made the highest acidity of dongchimi. When potassium citrate was added as a pH buffer, the acidity was 2.2 times higher than the control group. In the PS group, where sucrose and potassium citrate were added, the acidity and organic acid content were 3-fold and 3.7-fold higher, respectively, than those in the control group. As a result of the analysis of the free sugar content, the metabolism of lactic acid bacteria was expected to be relatively more activated in the PS group. Therefore, this study could be utilized in the dongchimi manufacturing industry or as primary data for other dongchimi research.

Abstract
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결과 및 고찰
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감사의 글
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Author Information

• 임주영(한국식품연구원 부설 세계김치연구소, 경희대학교 식품영양학과) | Ju Young Lim (World Institute of Kimchi an Annex of Korea Food Research Institute, Department of Food and Nutrition, Kyung Hee University)
• 최윤정(한국식품연구원 부설 세계김치연구소) | Yun-Jeong Choi (World Institute of Kimchi an Annex of Korea Food Research Institute)
• 김예솔(한국식품연구원 부설 세계김치연구소, 조선대학교 식품영양학과) | Ye Sol Kim (World Institute of Kimchi an Annex of Korea Food Research Institute, Department of Food and Nutrition, Chosun University)
• 이미애(한국식품연구원 부설 세계김치연구소) | Mi-Ai Lee (World Institute of Kimchi an Annex of Korea Food Research Institute)
• 민승기(한국식품연구원 부설 세계김치연구소) | Sung Gi Min (World Institute of Kimchi an Annex of Korea Food Research Institute) Corresponding Author