Kimchi

Acid · Korean · Asian

This ingredient profiles primarily along the acid and heat axes, anchored by a high lactic-acid content and a 3.0 heat score. Its chemical backbone is characterized by diallyl-disulfide and capsaicin, supported by a 2.5 umami rating. Aroma families are evenly weighted between chili-horseradish spice and fermented yogurt-miso signatures, totaling 7.4 each.