Table 7
Changes in salinity of kimchi during storage

Treatment	Storage period (week)
	0	1	2	3
Kimchi-C1)	2.02±0.062)Ab3)	2.11±0.01Ab	2.35±0.07Aa	2.06±0.02ABb
Kimchi-0	2.02±0.06A	2.10±0.01A*
Kimchi-0.5	2.02±0.06Abc	1.95±0.06Bc	2.19±0.04Ba	2.08±0.06Aab
Kimchi-1.0	2.02±0.06Aa	1.81±0.01Cb	2.07±0.07Ba	2.00±0.01Ba

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-C) or column (a-c) followed by different letters are significantly (p<0.05) different by Duncan's multiple range test.