Sun Hee Kim (Dr.) was born in the Republic of Korea in 1968. She received the B.E. degree from Kyeonghee University (Seoul) in 2000, and M.E. and Ph.D. degrees from Myongji University (Yongin) in 2002 and 2009, respectively. She trained as a visitor researcher at Lab of Chester W. Price Department of Food Science and Technology, UC DAVIS, USA for six months in 2004. In 2009 she moved to Wanju, where she is currently a Researcher. Her main areas of research interest are the development and quality improvement of foods using fermented microbe and microbiome in fermented foods. Dr. Kim is a member of the Rural Development Administration (RDA), Wanju, Korea. Her recent publications are as follows: Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea. (2022) Foods 11(22): 3573.; Culture and function-related characteristics of six acetic acid bacteria strains isolated from farm-made fermented vinegars. (2022) Korean J. Food Preserv. 29: 142–156; Comparison of flavors of farm-made ‘Kujippong’ (Cudrania tricuspidata) fermented vinegar using electronic nose and electronic tongue. (2021) Korean J. Food Preserv. 28: 820–827.; and Determination of quality characteristics by the reproduction of grain vinegars reported in ancient literature. (2020) Korean J. Food Preserv. 27: 859–871.