What is the general science behind using raw oysters in Kim Chi?

[takadi]

I've been looking around for different Kimchi recipes and some say that using fresh oysters speeds up the fermentation process. Does anyone know the reason why?

[ipsedixit]

Fermentation.

[takadi]

Can you be more specific in why?

[ipsedixit]

Well, kimchi is basically fermented cabbage. To get the fermentation process going you need a kickstarter, that's where the oysters and sometimes shrimp (or fish) paste come in.

I suppose you could ferment kimchi without oysters (with just the salt and sugar), but doing so would cut out some of the umami you get with the presence of seafood.

[adamshoe]

@ipsed, but why or how do oysters or swimps speed up or enhance the fermentation process? This would not fly with vegans ;) adam

[Humbucker]

Perhaps the bacteria present on the oysters help somehow.