Table 4.
Organic acid content of salted-cabbages prepared by var ious types of salt on initial week. (unit : mg%)

Group1)	Tartaric acid	Malic acid	Lactic acid	Acetic acid	Citric acid	Succinic acid	Fumaric acid	Propionic acid
S	-	61	21	-	126	14	2	65
R	-	64	25	-	29	20	-	85
D	-	59	25	-	70	20	-	49
CS	148	108	49	40	171	21	52	49
CR	169	65	41	-	207	19	52	57
CD	267	-	48	-	428	19	-	-

S : cabbage brined with sun dried salt; R : cabbage brined with refined salt; D : cabbage brined with deep sea water salt; CS : purchased cabbage brined with sun dried salt; CR : purchased cabbage brined with refined salt; CD : purchased cabbage brined with deep sea water salt