Table 1.
Quality characteristics of the fermented Kimchi

Quality characteristics	Value
Moisture (%, w/w)	86.48±0.201)
Salinity (%, w/w)	1.87±0.31
pH	4.10±0.04
Acidity (%, w/w)	1.24±0.02
Lactic acid bacteria (CFU2)/mL)	6.45×108

Each value in mean±SD (n=3).
CFU : colony forming unit.