Effects of seasonal harvest of kimchi cabbage on microbial and metabolic profiles of kimchi

[Display omitted] •The influence of the kimchi cabbage harvesting period on the fermentation profile of kimchi was investigated.•Weissella dominated the spring, summer, and winter kimchi.•Latilactobacillus became predominant in the fall kimchi.•The metabolic profiles of spring and summer kimchi were similar after fermentation. Kimchi cabbage, the key ingredient in kimchi, is cultivated year-round to meet high production demands. This study aimed to examine the effects of seasonal harvesting (spring, summer, fall, and winter) on the microbial and metabolic profiles of kimchi during 30 days of fermentation. Lactic acid bacteria distribution is notably influenced by seasonal variations, with Latilactobacillus dominant in fall-harvested kimchi group and Weissella prevailing in spring, summer, and winter. The microbial communities of spring and fall group exhibited similar profiles before fermentation, whereas the microbial communities and metabolic profiles of spring and summer group were similar after 30 days of fermentation. Seasonal disparities in metabolite concentrations, including glutamic acid, serine, and cytosine, persist throughout fermentation. This study provides a comprehensive understanding of the substantial impact of seasonal harvesting of kimchi cabbage on the microbial and metabolic characteristics of kimchi, providing valuable insights into producing kimchi with diverse qualities.