Lactate and acetate are the main organic acids produced. The microbes carried out the fermentation process through the 6-phosphogluconate/phosphocetolase pathway anaerobically. Mannitol is also produced during fermentation. This gives the kimchi a refreshing taste (Jung, Lee, & Jeon, 2014). Besides the major organic acid, there are other acids produced in small quantities, such as propionic acid. Amino acids produced and accumulated during fermentation contribute greatly to the taste of kimchi (Jung, Lee, & Jeon, 2014). The Kimchi LAB also reportedly produces flavor compounds and vitamins that contribute to the composition of kimchi (Jung, Lee and Jeon).,