Table 9
Table 8. Continued
| Treatment | Storage period (week) |
| 0 | 1 | 2 | 3 |
| Texture | Crispiness | Kimchi-C | 6.70±1.34Aa | 5.80±1.23ABab | 5.30±0.95Ab | 5.22±1.09Ab |
| Kimchi-0 | 6.70±1.34A | 6.70±1.16A | | |
| Kimchi-0.5 | 6.70±1.34Aa | 5.80±0.73ABa | 6.00±1.05Aa | 6.33±0.71Aa |
| Kimchi-1.0 | 6.70±1.34Ab | 5.40±0.97Bab | 5.80±1.23Ab | 6.33±1.58Aa |
| Softness | Kimchi-C | 3.30±1.42Ab | 4.10±1.60Aab | 5.10±0.99Aa | 5.33±1.41Aa |
| Kimchi-0 | 3.30±1.42A | 3.40±1.26A | | |
| Kimchi-0.5 | 3.30±1.42Aa | 4.00±1.56Aa | 4.30±1.16Aa | 4.22±1.09ABa |
| Kimchi-1.0 | 3.30±1.42Ab | 4.10±1.37Aab | 4.70±1.42Ab | 3.78±1.30Bab |
| Toughness | Kimchi-C | 3.10±1.66Ac | 4.10±1.29Abc | 4.50±1.43Aab | 5.56±1.01Aa |
| Kimchi-0 | 3.10±1.66A | 3.60±1.17A | | |
| Kimchi-0.5 | 3.10±1.66Ac | 3.80±1.23Abc | 4.70±1.25Aab | 5.44±1.74Aa |
| Kimchi-1.0 | 3.10±1.66Ab | 4.10±0.99Aab | 4.20±1.62Aab | 4.78±1.39Aa |
| Overall preference | Kimchi-C | 5.70±1.70Aa | 3.90±1.60Ab | 4.20±1.62Ab | 5.11±0.78Aab |
| Kimchi-0 | 5.70±1.70A | 4.30±1.64A | | |
| Kimchi-0.5 | 5.70±1.70Aa | 4.60±1.17Aa | 4.80±1.62Aa | 4.78±1.20Aa |
| Kimchi-1.0 | 5.70±1.70Aa | 4.00±1.41Ab | 4.80±1.87Aab | 5.00±1.00Aab |
Kimchi-C, prepared at 0 day; Kimchi-0, 0.5, and 1.0, prepared with stored kimchi paste and salted Kimchi cabbage (SKC-0, 0.5, and 1.0, respectively) at every week.
All values are mean±SD.
Any means in the same row (A-B) or column (a-c) followed by different letters are significantly (p<0.05) different by Duncan's multiple range test.