Table 3
Changes in hardness of Nabak kimchi with freeze-dried ingredients dur ing storage (Unit: kg)

Samples		Storage periods (day)
		0	3	6	10	14	21	28
Radish	Raw	0.69±0.07
	A1)	0.89±0.062)bcB3)	0.80±0.07aC	0.83±0.04abC	0.86±0.02abC	1.00±0.07dB	0.96±0.09cdC	0.81±0.07aBC
	B	0.84±0.05bcB	0.87±0.02bcC	0.82±0.05bC	0.82±0.03bC	0.89±0.04cB	0.72±0.06aB	0.83±0.03bC
	C	0.64±0.12nsA	0.63±0.16B	0.59±0.05B	0.65±0.07B	0.59±0.17A	0.66±0.11B	0.72±0.14B
	D	0.62±0.11cA	0.52±0.03bA	0.52±0.03bA	0.51±0.04bA	0.48±0.02abA	0.42±0.09aA	0.62±0.03cA
Cabbage	Raw	0.62±0.04
	A	0.53±0.11aA	0.67±0.06abB	0.66±0.12abAB	0.74±0.06bC	0.77±0.07bNS	1.08±0.31cB	1.09±0.25cB
	B	0.67±0.10aB	0.72±0.12aB	0.70±0.03Ba	0.73±0.05abC	0.77±0.13ab	0.90±0.20bcB	1.02±0.21bcB
	C	0.57±0.12aAB	0.58±0.02aA	0.60±0.05aA	0.61±0.06aB	0.76±0.16b	0.66±0.10abA	0.65±0.06abA
	E	0.51±0.05aA	0.57±0.05abcA	0.62±0.03bcdAB	0.54±0.02abA	0.67±0.15d	0.65±0.04cdA	0.55±0.04abA

A, Control; B, Raw ingredients and freeze-dried minor ingredients; C, Freeze-dried ingredients and minor ingredients; D, Freeze-dried radish and minor ingredients; E, Freeze-driedcabbage and minor ingredients.
Mean±SD.
Any means in the same row (a-g) or column (A-E) followed by different letters are significantly (p<0.05) different by Duncan's multiple range test.