Kimchi is a well known traditional Korean food;
the product of lactic acid fermentation of more than
100 types of vegetables. A typical adult Korean
consumes an average of 50–200 g of kimchi per day
and its market in Korea exceeded 130 million USD in
2002. Taxonomically diverse groups of lactic acid
bacteria (LAB) have been identified during the
fermentation of kimchi. A few studies have been
carried out on the microbial composition of kimchi,
using conventional methods of isolation and phenotypic
identification