Summary
It certainly takes a lot research and knowledge to know about how kimchi is made “naturally”. The kimchi fermentation process is extremely complex, and is mainly based on certain LAB and yeasts present in raw materials. The factors that potentially affect the process are: Salt concentration, temperature, raw materials, natural preservatives and starters, and they are all responsible for the taste of kimchi at the end. Finally, further research is necessary to gain a more complete knowledge of the potential benefits and dangers of kimchi.