Table 1.
Physicochemical and microorganism characteristics of seasonal salted-Kimchi cabbage

Quality characteristics		Seasonal cultivar of salted Kimchi cabbage
		Spring	Summer	Fall	Winter
		pH		5.94±0.05ab1)	5.88±0.05b	6.02±0.04a	5.89±0.09b
Titratable acidity (%)		0.23±0.02a	0.28±0.05a	0.15±0.01b	0.24±0.02a
Soluble solid (%)		5.95±0.25b	6.18±0.41b	6.29±0.38b	7.76±0.39a
Salt content (%)		1.59±0.09a	1.38±0.07a	1.31±0.07a	1.55±0.56a
Color value	Lightness (L)	46.41±3.98a	49.68±2.63a	46.26±0.45a	42.17±3.96a
	Redness (a)	-7.30±1.17a	-6.12±0.74a	-6.07±1.49a	-6.55±2.78a
	Yellowness (b)	15.98±1.63a	13.77±0.95a	14.32±2.15a	14.49±0.50a
Texture properties	Firmness (kg force)	4.92±0.06a	4.26±0.18b	4.14±0.34b	3.91±0.39b
	Hardness (kg Force)	9.42±0.29b	11.71±0.53a	9.71±1.04b	9.65±2.10b
	Width (mm)	27.50±7.62ab	25.94±2.52ab	23.08±1.4b	34.31±4.00a
	Peaks No.	9.36±0.48b	14.47±1.85b	23.36±5.12a	13.69±3.41b
Total bacteria (log CFU/g)		4.88±0.46b	6.88±0.95a	5.92±0.39ab	4.72±0.54b
Lactic acid bacteria (log CFU/g)		4.81±0.50ab	6.03±1.06a	6.69±0.95a	3.60±1.89b

Means±SD (n=10) within each column followed by the same letter are not significantly different (p<0.05).