Table 2.
Physicochemical proper ties of kimchi prepared with cut Kimchi cabbages stored at 4°C for 1 week

Samples1)	CON	NT-K	ET-K
Soluble solid content (°Brix)	5.03±0.06^a2)	4.87±0.15^a	4.97±0.15^a
Titratable acidity (%)	0.19±0.02^a	0.20±0.01^a	0.20±0.01^a
pH value	5.74±0.02^a	5.62±0.03^b	5.71±0.01^a

CON, control; NT-K, kimchi prepared by non-treatment cut Kimchi cabbages; ET-K, kimchi prepared by egg shell calcium pretreatment cut Kimchi cabbages.
Means followed by the same letters within the row of each Kimchi cabbages are not significantly different (p<0.05).