During the packaging and sale of pickled and fermented food including a group of Kimchi, fermentation carbon dioxide gas is generated due to the metabolic effects of microorganisms that ferment and ripen, which may cause the packaging or container to expand. These fermentation gas components can affect the taste and freshness of food.

By using an overfermentation inhibitor, not only can fermentation gases in food be removed as soon as they are generated, but they can also maintain the packaging or containers at the beginning of manufacturing, thereby facilitating the distribution process and maintaining the original taste and freshness of the food.