Table 2
Changes in salinity of salted Kimchi cabbage and kimchi paste during storage

Storage period (week)	Treatment
Storage period (week)	SKC-0¹⁾	SKC-0.5	SKC-1.0	kimchi paste
0	1.69±0.13^2)Aab3)	1.69±0.13^Aab	1.69±0.13^Aab	3.70±0.12^c
1	1.60±0.01^Ab	1.55±0.06^Ab	1.51±0.07^Ac	3.80±0.04^abc
2	1.79±0.01^Aa	1.60±0.03^Bb	1.58±0.00^Bbc	3.89±0.01^a
3	-	1.56±0.03^b	1.62±0.01^bc	3.85±0.05^abc
4	-	1.76±0.10^a	1.75±0.01^a	3.73±0.09^bc
5	-	-	-	3.71±0.12^c
6	-	-	-	3.87±0.06^ab
7	-	-	-	3.86±0.11^abc
8	-	-	-	3.93±0.05^a

SKC-0, Salted Kimchi cabbage packed without brine; SKC-0.5 and SKC-1.0, Salted Kimchi cabbage packed with brine (0.5 and 1.0 times the weight of salted Kimchi cabbage, respectively).
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.