New horizons in kimchi research with Foodomics: Understanding the fermentation process at the molecular level and enhancing global competitiveness

Kimchi, a renowned fermented dish from Korea, is celebrated globally for its distinctive flavor and health benefits. This article explores the use of foodomics, a cutting-edge analytical technology, to study the fermentation process of kimchi. Foodomics provides a detailed analysis of various metabolites, including organic acids, amino acids, and bioactive substances, offering insights into their contributions to the taste and health properties of kimchi. Furthermore, this technology helps in understanding the shifts in microbial communities and their metabolic functions, offering deeper insight into fermentation mechanisms. This enables the tailoring of fermentation processes to enhance kimchi