PENGARUH KONSENTRASI GARAM DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI KIMCHI SAWI PUTIH (BRASSICA RAPA SUBSP. PEKINENSIS). VARIABLE RESEARCH JOURNAL, [S. l.], v. 3, n. 02, p. 318–323, 2026. Disponível em: https://variablejournal.my.id/index.php/VRJ/article/view/345.. Acesso em: 1 jul. 2026.