Kimchi cabbage, the main ingredient of kimchi, is often stored to cater for supply issues. However, kimchi made using stored cabbage show different fermentation characteristics from those using fresh cabbage (control kimchi). Herein, sensory evaluation and analysis of viable LAB, microbial communities, and metabolites in two types of kimchi were performed. The fermentation of kimchi made with stored cabbage proceeded slightly faster in the early and mid-fermentation stages than that of control kimchi. And, storage of kimchi cabbage affected the microbial community structure of kimchi, which caused differences in metabolites. In the early stage of kimchi fermentation, fructose and mannitol contents were higher in control kimchi than in kimchi made with stored cabbage, but in the late stage, mannitol and lactic acid contents were higher in kimchi made with stored cabbage. Control kimchi had higher levels of sweetness and texture than kimchi made with stored cabbage. Overall, kimchi made with stored cabbage had different fermentation characteristics compared with control kimchi.
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