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.

This study examined the state of awareness, consumption, and purchasing behavior of Kimchi among Chinese adults in Beijing and Shanghai. Two-hundred Chinese individuals in Beijing and Shanghai were included as study subjects. The subjects selected “good Kimchi for Chinese taste” as excellent Kimchi; however, only 13% of the subjects selected “Kimchi from Korea is excellent.” The first sites of Kimchi consumption in China included “home” (59.0%) and “restaurants” (40.0%) in Beijing and “restaurants” (57.0%) and “home” (32.0%) in Shanghai. Chinese people primarily purchase 400g pouches of Kimchi more than once a month, and the average price of Kimchi is RMB 12.59 in Beijing and RMB 18.32 in Shanghai. These results suggest that the interest in Kimchi varieties and the countries producing it differ among Chinese consumers depending on the region. Therefore, a sensory evaluation of Kimchi is essential to determine the preferred flavor of Kimchi among Chinese individuals and to promote the consumption of traditional Korean Kimchi