This technology involves a method for producing kimchi with enhanced antibacterial properties by mixing salted and washed cabbage with ingredients containing sulforaphane-rich radish seed extract, followed by fermentation and aging, as well as a composition for enhancing the antibacterial properties of kimchi used therein.
Glucosinolates in cruciferous vegetables break down into isothiocyanates, which possess anti-cancer and antibacterial properties. However, napa cabbage, the main ingredient in kimchi, lacks glucoraphanin, which is highly effective at suppressing stomach cancer, meaning traditional kimchi has had minimal anti-cancer or antibacterial functionality. Consequently, it has been difficult to inhibit Helicobacter pylori—a primary cause of stomach cancer—through kimchi consumption in Korea, where stomach cancer rates are high.
This technology extracts large amounts of sulforaphane from radish seeds, which are rich in sulforaphane precursors, and adds them to kimchi seasoning at specific concentrations. This imparts antibacterial activity against Helicobacter pylori and methicillin-resistant Staphylococcus aureus (MRSA) without significantly altering existing production processes. It can be applied to stomach-health functional kimchi, export-oriented or long-term distribution packaged kimchi with extended shelf life, and hygiene-enhanced kimchi for institutional food service, thereby increasing shelf life while adding the anti-cancer benefits of sulforaphane.
This invention was developed with support from the Ministry of Agriculture, Food and Rural Affairs for the expansion of applications and development of new export-oriented varieties of cabbage and radish rich in sulforaphane, which has strong anti-cancer and antibacterial activity against antibiotic-resistant strains.
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