Table 3. Physiochemical properties of commercial kimchi seasoning

Sample	pH	Titratable acidity (%, w/w)	Salinity (%, w/w)	Total soluble solids (°Brix)	Moisture content (%, w/w)	Viscosity (cP)
CKS01¹⁾	5.59±0.04^b²⁾	0.60±0.05^d	2.70±0.00^g	18.17±0.29^b	73.89±0.35^e	9,460±779.49^bc
CKS02	5.85±0.01^a	0.60±0.06^d	2.65±0.05^g	13.50±0.00^d	80.08±0.35^b	4,760±91.65^f
CKS03	5.96±0.07^a	0.33±0.01^f	2.97±0.03^f	12.50±1.32^d	82.51±1.44^a	6,933±391.07^d
CKS04	5.71±0.06^b	0.67±0.00^cd	3.90±0.00^b	20.33±0.76^a	69.54±0.18^g	12,066±1115.41^a
CKS05	5.29±0.01^c	0.76±0.01^ab	4.35±0.00^a	20.00±0.00^a	71.59±0.60^f	10,093±303.53^bc
CKS06	5.72±0.02^b	0.45±0.01^e	3.75±0.00^c	15.17±0.29^c	77.80±0.20^c	6,760±413.28^d
CKS07	5.66±0.07^b	0.70±0.01^bc	2.32±0.03^h	16.50±1.00^bc	74.76±0.78^e	10,300±628.65^b
CKS08	5.12±0.04^d	0.83±0.01^a	3.12±0.06^e	17.00±0.50^b	75.30±0.05^de	8,727±231.80^c
CKS09	5.34±0.08^c	0.79±0.07^a	3.52±0.03^d	17.33±0.29^b	75.35±0.55^de	6,880±432.67^d
CKS10	5.92±0.06^a	0.49±0.02^e	3.47±0.06^d	18.33±1.04^b	76.46±0.44^cd	9,207±362.95^bc

Commercial kimchi seasoning.
Means followed by different superscripts in each column are significantly different at p〈0.05 by Tukey’s multiple range test.