Table 1 Changes in weight loss and pH of Kimchi cabbage with different blanching temperature and time

Blanching temp. (°C)	Blanching time (min)	Weight loss1) (%)	pH
control	0	-	6.16±0.01^a
80	1	0.99±0.24^ab	6.14±0.01^a
	3	1.23±0.25^abc	6.14±0.01^a
	5	4.43±0.49^e	6.16±0.03^a
90	1	1.48±0.49^d	6.16±0.02^a
	3	2.46±0.07^e	6.30±0.01^c
	5	4.43±0.25^bcd	6.35±0.01^c
100	1	2.46±0.01^cd	6.25±0.01^b
	3	3.45±0.06^e	6.26±0.02^bc
	5	3.94±0.11^e	6.24±0.02^b

Weight loss (%)=(w0₀-w/w₀)×100. w₀, initial weight of sample (g); w, weight of the sample after blanching (g).