Table 1 Quality characteristics of white cabbage kimchi before and after freezing at two different temperatures

Characteristics	Before freezing	Thawed after -60°C freezing	Thawed after -25°C freezing
Soluble solid content (°Brix)	5.43±0.06^a*	5.53±0.06^a	6.17±0.06^b
Salinity (%)	1.22±0.03^a	1.21±0.01^a	1.39±0.01^b
pH	4.28±0.06^a	4.19±0.01^c	4.25±0.01^b
Titratable acidity (%)	0.57±0.01^a	0.68±0.01^c	0.61±0.01^b
Lactic acid bacteria (log CFU/mL)	8.43±0.04^a	6.78±0.16^b	5.91±0.20^c
Yeast (log CFU/mL)	3.31±0.15	ND**	ND
Maximum force at 40% depth with Φ5 probe (N)	0.65±0.25^a	0.12±0.02^b	0.14±0.04^b

*The values represent mean±SD log CFU/mL for triplicate experiments. Means with same letters within a line are not significantly different at p<0.05 by Duncan’s multiple range test.
**Means with ND are not detected in the solution diluted to 1/10.