Table 2. Physico-chemical properties of over-ripened kimchi prepared with different kinds of salted and fermented seafoods during fermentation

Sample type	Fermentation period (month)	Salinity (%)	pH	Titratable acidity (%)
Kimchi prepared with sun-dried salt	0	2.37±0.02¹⁾^g²⁾	5.99±0.02^g	0.24±0.02^a
	3	2.20±0.03^e	4.41±0.05^f	0.98±0.04^c
	6	2.27±0.02^f	4.09±0.04^de	1.84±0.01^d
	9	2.07±0.01^d	3.92±0.02^c	2.02±0.01^e
	12	2.05±0.03^cd	3.83±0.06^c	2.16±0.05^ef
Kimchi prepared with ‘Kanari-aekjeot’	0	2.29±0.05^f	5.82±0.01^g	0.29±0.02^a
	3	2.02±0.02^cd	4.12±0.06^e	1.70±0.01^d
	6	2.01±0.03^cd	3.96±0.02^cd	1.89±0.02^d
	9	1.99±0.01^c	3.68±0.03^b	2.23±0.02^f
	12	1.97±0.02^c	3.59±0.01^ab	2.31±0.03^fg
Kimchi prepared with ‘Myeolchi-aekjeot’	0	2.36±0.06^g	5.79±0.04^g	0.33±0.02^ab
	3	2.29±0.02^f	4.00±0.02^d	1.95±0.01^de
	6	2.25±0.04^ef	3.91±0.06^c	2.09±0.01^e
	9	2.24±0.07^ef	3.61±0.03^ab	2.46±0.04^h
	12	2.07±0.05^d	3.75±0.08^b	2.53±0.01ⁱ
Kimchi prepared with ‘Saeu-jeot’	0	2.03±0.03^cd	5.85±0.05^g	0.38±0.04^ab
	3	1.90±0.04^b	3.85±0.02^c	2.09±0.02^e
	6	1.89±0.06^b	3.72±0.03^b	2.28±0.05^fg
	9	1.80±0.01^a	3.56±0.07^ab	2.44±0.05^h
	12	1.84±0.03^a	3.46±0.05^a	2.60±0.05ⁱ

All values are the mean±SD of three replicates.
Means with the different superscript letters in a column are significantly different (p<0.05).