Lactate and acetate are the main organic acids produced. The microbes carried out the fermentation process via the 6-phosphogluconate/phosphoketolase pathway anaerobically. Mannitol is also produced during fermentation. It gives kimchi a refreshing taste (Jung, Lee, & Jeon, 2014). In addition to the main organic acid, there are other acids produced in small quantities such as propionic acid. Amino acids produced and accumulated during fermentation are important contributors to the flavor of kimchi (Jung, Lee, & Jeon, 2014). Kimchi LAB has also been reported to produce flavoring compounds and vitamins that contribute to kimchi (Jung, Lee, and Jeon,