KR101155143B1 - Composition for low salting food and low salting method using the same - Google Patents

Abstract

The present invention relates to a low salt pickling composition and a low salt pickling method using the same, wherein the low salt pickling composition comprises 0.5 to 5.0% (w / v) of salt, 0.5 to 1.5% (v / v) of organic acid and purified water. The low salt pickling composition according to the present invention can provide a low salt pickled food to prevent adult diseases such as high blood pressure, and especially, when used for pickling of kimchi, to control abnormal fermentation of kimchi and to increase the flavor It works.

Description

Low salt pickling composition and low salt pickling method using the same {Composition for low salting food and Low salting Method using the same}

The present invention relates to a low salt pickling composition and a low salt pickling method using the same, and a low salt pickling composition capable of providing a low salted cabbage kimchi with a short pickling time and a simple process, and a low salt pickling method using the same.

Kimchi is a traditional Korean food that has excellent ability in bioregulation such as preventing adult diseases, anticancer, improving blood flow, and preventing constipation. Kimchi is different depending on the season and region, and the manufacturing method is different, there are only 300 kinds of kimchi (Korea Kimchi Association). In addition, with the change of the industrial structure, the consumption of kimchi for sale is increasing more than kimchi dipped at home recently, and the consumption of pickled cabbage, which can be made by simply seasoning, is also increasing.

Kimchi is a highly nutritious food that is recognized worldwide as well as Korea, but is known as a food with high salt content. Salt is closely related to high blood pressure, and if salt is accumulated in vivo or is not properly excreted, blood vessels may be contracted to increase blood pressure. Therefore, research on low salt kimchi is necessary to increase kimchi consumption.

In general, kimchi is prepared with pickled cabbage with a final salinity of about 2.5 to 3% by repeated washing after pickling for 6 to 20 hours depending on the season using 8 to 16% saline, and the salinity of kimchi is mostly determined in the pickling process. Therefore, in order to develop low-salt kimchi, research on low-salt pickling composition and low-salt pickling method is necessary.

An object of the present invention to solve the above problems is to provide a low salt pickled water composition which can provide a low salted cabbage kimchi in a short and simple process of pickling time.

Another object of the present invention to provide a pickled food using the low salt pickling composition.

Still another object of the present invention is to provide a low salt pickling method using the low salt pickling composition.

Aspects of the present invention for achieving the above object, 0.5 to 5.0% (w / v) salt; Organic acid 0.5-1.5% (v / v); And it provides a low salt pickling composition comprising purified water.

The salt may be a single salt or a mixture thereof selected from the group consisting of sun salt, red salt, rock salt, suicide and bamboo salt.

The organic acid may be a 1: 1 (v: v) mixture of lactic acid, acetic acid or lactic acid and acetic acid.

Another aspect of the present invention provides a pickled food obtained with the low salt pickled water composition.

Salinity of the pickled food may be 0.5 to 5.0% (w / v).

Another aspect of the present invention provides a low salt pickling method comprising the step of pickling the pickled subject in the low salt pickled water composition.

The pickled subject may be cabbage.

The pickling step may be performed for 3 to 24 hours.

The pickling step may be performed at 5 to 30 ℃.

Low salt pickling composition of the present invention can be prepared low salt kimchi by lowering the salinity of kimchi can produce a high functional kimchi that can prevent adult diseases such as high blood pressure.

The low salt pickled water composition of the present invention has a high bactericidal effect, lowers abnormal fermentation and odor and odor due to low salt during kimchi fermentation, and can increase the savory taste of kimchi.

Low salt pickling composition of the present invention can be adjusted to vary the salinity depending on the purpose of use can provide a low salt saline kimchi of various salinity.

The present invention can provide a low salt pickling method simple and short pickling time, it can be easily produced low salt kimchi even in homes and industries.

Hereinafter, the present invention will be described in detail.

The present invention provides a low salt pickle composition.

The low-salt pickling composition can be made more quickly pickling food in a low salt state, after pickling can provide a bacterium growth inhibition and killing effect in the pickled food.

The low salt pickled water composition may be used for pickling of all pickled foods, but may be preferably used for pickling of kimchi main ingredients, and more preferably used for pickling of Chinese cabbage.

The low salt pickled water composition may be used to provide pickled foods having a final salinity of 0.5 to 5.0% (w / v), in particular, using a pickled cabbage having 0.5 to 2.0% (w / v) of 2% salt ( kimchi in w / v).

The low salt pickled water composition includes a salt, an organic acid and purified water.

The salt of the low salt pickled water composition causes water exchange according to the osmotic effect between the tissue to be pickled, particularly the tissue of the Chinese cabbage and the pickled water composition, which results in the pickling of the cabbage tissue. In addition, the salt kills contaminating bacteria such as fungi, Escherichia coli, Homo and the like.

The salt may be a natural salt, re-salting salt (flower salt) to adjust the salinity of food, rock salt rich in minerals or molten salt (bamboo salt) heated to high temperature using bamboo salt and sun salt and sun salt again, but is not limited thereto. Table 1 shows the components of the salts.

Item Sun salt Recontamination rock salt Suicide Molten salt NaCl (%) > 80 > 88 > 96 > 88 > 88 Cl (%) > 40 > 54 > 58 > 55 > 50 Moisture (%) <15 <9 <2.0 <1.02 <4 Insoluble material (%) <0.15 <0.02 <0.18 - <3 SO ₄ ^2- (%) <5 <0.8 <0.03 <0.2 <0.4 Ca (%) 0.2 0.1 0.22 <1.5 0.1-0.15 Mg (mg / kg) - - 360 <10 0.2-0.5 As (mg / kg) <0.5 <0.5 - - <0.5 Pb (mg / kg) <2.0 <2.0 <1.0 - <2.0 Cd (mg / kg) &Lt; 0.1 &Lt; 0.1 - - &Lt; 0.1

When the content of the salt is 0.5 to 5% (w / v) with respect to the composition, and less than 0.5% (w / v) is included in the pickling of food using the osmotic effect is not properly, the growth of microorganisms in pickled food is increased When it exceeds 5% (w / v), it is difficult to prepare a low salt pickled food due to excessive salt. The salt is preferably used after being sufficiently dissolved in purified water in order to easily perform wet pickling using the composition.

The organic acid may improve a decrease in pickling rate due to a low osmotic effect in a low salt state. In addition, the salt killing effect and growth inhibitory effect of the salt in low salt state is high, so the possibility of growth of contaminating bacteria after pickling and kimchi production is high, and abnormal fermentation may occur, which may adversely affect lactic acid fermentation, which may reduce the quality of kimchi. . However, when the organic acid is added to the low salt state, the growth and inhibition of contaminating bacteria in pickled cabbage are increased due to the low pH, resulting in abnormal fermentation during kimchi fermentation.

 The organic acid may use the main organic acid produced during kimchi fermentation, and more specifically, citric acid, oxalic acid, acetic acid, formic acid, pyruvic acid, fumaric acid, malic acid, and lactic acid may be used alone or in a mixture thereof. Preferably acetic acid or lactic acid may be used alone, or acetic acid and lactic acid may be mixed in a 1: 1 (v / v) ratio. The organic acid is dissolved and used in pickled water in which the salt is dissolved, and considering that the acidity should be 1.0% or less after fermentation according to the Codex Kimchi standard, the content of the organic acid is 0.5 to 1.5% (v / v), preferably 0.9 to 1.2% (v / v).

When the organic acid is used in the content range, resistance to strong acidity and smell caused by the organic acid may be reduced, and the pickling speed of the food may be improved in a low salt state, and a better sterilization effect may be provided in a low salt state.

The purified water may be selected and used without limitation as long as it is generally usable for the manufacture of food, and preferably, tap water, deep sea water, rock water, or the like may be used. Preferably, the water temperature of the purified water is 5 ° C. to 30 ° C., which provides good solubility of the salt and may further improve the pickling rate of the low salt pickling composition.

Herbs, fruit juices, etc. may be further included in the low salt pickling composition, and they may provide an easy intake of pickled foods using the composition of the present invention by removing rejection due to acidity and smell of organic acids. The herb may be rosemary, lemon balm, rose herb, apple mint, eucalyptus, and the like, and the fruit juice may be grapes, tangerines, apples, pears, or the like.

The present invention provides a low salt pickling method.

The low salt pickling method includes selecting and washing a pickling object.

The pickling object may be any food that can be pickled, and preferably, the main ingredients of kimchi may be cabbage, radish, mustard, green onion, and the like, more preferably cabbage.

The pickled object is selected according to the use to remove the unusable portion of the object. Next, wash with washing water to remove debris, put on a colander and dehydrated.

The low salt pickling method may further include cutting the pickled object. The cutting step may be finely chopped to the selected pickling object, or cut into 3 × 3 cm size, the size to be cut according to the purpose of the invention can be selected, it is not particularly limited.

The low salt pickling method includes the step of pickling the pickled subject to the low salt pickled water composition. The pickled object is transferred to a pickle bath and the low salt pickled water composition according to the present invention is added. The Chinese cabbage and the low salt pickled water composition to be pickled may be 1: 1 to 1: 2 (w / v), and more preferably 1: 1.5 (w / v). For example, 1 L of the pickled water composition may be added to 1 kg of the pickling target. The pickling step may increase the pickling rate as the temperature is higher, but the pickling temperature is maintained at 5 ° C to 30 ° C to prevent the growth of bacteria that disperse pickled food due to the high temperature and to provide uniform pickling.

The pickling step is carried out for 3 to 24 hours in order to provide a well-pickled pickled subjects osmotic activity between the tissue of the pickled subject and the low salt pickled water composition is active, preferably 6 to 8 hours And most preferably 6 hours.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.

[Example]

The stem portion of the cabbage was washed, strained, and cut into 3 × 3 cm sizes after dehydration. The cut cabbage was transferred to a pickling tank and 1 L of low salt pickled water composition was added to 1 kg of the cabbage, and the pickling process was performed at 15 ° C. for 6 hours. The composition of the low salt pickled water composition is as shown in Tables 2 to 6, and according to the method shown below, in Tables 2 to 6 by measuring the coliform change, the total number of bacteria, tissue strength, organoleptic properties and salinity of Chinese cabbage Presented.

[Comparative Example]

Except for using the low-salt pickled water composition without the addition of an organic acid, the cabbage was pickled in the same manner as in Example to determine the change in coliform bacteria, total bacteria, tissue strength, organoleptic properties, and salinity of the pickled cabbage as described below. 6 is presented.

Experimental Example

1. Microbial change

To determine the number of microorganisms grown by pickling, microbial counts of microorganisms (Plate count agar, Difco, USA), lactic acid bacteria (MRS agar, Merck, Germany), yeast and mold (Potato dextrose agar, Merck, Germany) and coliforms ( Mackonkey agar, Merck, Germany). Take a certain amount of cabbage sample aseptically, add 10 times sterile physiological saline, and mix it in a homogenizer (stomacher, Power mixer, Korea), take 1 mL, dilute sequentially, spread on medium, and incubate at 30 ℃ Measured. The results are shown in Tables 2-3.

<E. Coli bacteria change>

Coliform Changes (cfu / g) Configuration Organic acid
(%) Pickles
density(%) Before pickling Sun salt Recontamination rock salt Suicide Bamboo salt Comparative example Forest Addition 0.5 5.0 × 10 ³ 1.3 × 10 ³ 3.2 × 10 ³ 5.9 × 10 ³ 3.8 × 10 ³ 3.1 × 10 ³ 1.0 5.0 × 10 ³ 2.4 × 10 ³ 2.6 × 10 ³ 3.8 × 10 ³ 4.1 × 10 ³ 7.9 × 10 ² 3.0 5.0 × 10 ³ 3.1 × 10 ³ 7.6 × 10 ² 8.7 × 10 ² 2.1 × 10 ³ 6.0 × 10 ² 5.0 5.0 × 10 ³ 7.2 × 10 ² 7.2 × 10 ² 1.9 × 10 ³ 7.9 × 10 ³ <10 ¹ Example Acetic acid
1.0 0.5 5.0 × 10 ³ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ 1.0 5.0 × 10 ³ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ 3.0 5.0 × 10 ³ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ 5.0 5.0 × 10 ³ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ Lactic acid
1.0 0.5 5.0 × 10 ³ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ 1.0 5.0 × 10 ³ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ 3.0 5.0 × 10 ³ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ 5.0 5.0 × 10 ³ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ mix
1.0 0.5 5.0 × 10 ³ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ 1.0 5.0 × 10 ³ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ 3.0 5.0 × 10 ³ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ 5.0 5.0 × 10 ³ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹

As shown in the results of Table 2, the E. coli group attached to the cabbage after pickling was confirmed that the growth is greatly inhibited due to the addition of organic acid, regardless of salt type and content and type and content of the organic acid, It can be confirmed that the effect of inhibiting the growth of fungi.

< Total bacterial count change>

Change in total bacteria (cfu / g) Configuration Organic acid
(%) Pickling salt concentration (%) Before pickling Sun salt Recontamination rock salt Suicide Bamboo salt Comparative example mountain
No additives 0.5 1.7 × 10 ⁵ 5.2 × 10 ³ 7.1 × 10 ³ 6.3 × 10 ³ 3.2 × 10 ⁴ 9.2 × 10 ² 1.0 1.7 × 10 ⁵ 7.8 × 10 ³ 2.1 × 10 ⁴ 6.9 × 10 ³ 9.5 × 10 ³ 5.8 × 10 ² 3.0 1.7 × 10 ⁵ 4.5 × 10 ³ 5.2 × 10 ³ 5.2 × 10 ³ 3.7 × 10 ³ 5.9 × 10 ² 5.0 1.7 × 10 ⁵ 2.8 × 10 ³ 4.2 × 10 ³ 4.6 × 10 ³ 3.9 × 10 ³ 4.2 × 10 ² Example Acetic acid
1.0 0.5 1.7 × 10 ⁵ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ 1.0 1.7 × 10 ⁵ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ 3.0 1.7 × 10 ⁵ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ 5.0 1.7 × 10 ⁵ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ Lactic acid
1.0 0.5 1.7 × 10 ⁵ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ 1.0 1.7 × 10 ⁵ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ 3.0 1.7 × 10 ⁵ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ 5.0 1.7 × 10 ⁵ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ mix
1.0 0.5 1.7 × 10 ⁵ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ 1.0 1.7 × 10 ⁵ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ 3.0 1.7 × 10 ⁵ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹ 5.0 1.7 × 10 ⁵ <10 ¹ <10 ¹ <10 ¹ <10 ¹ <10 ¹

As shown in the results of Table 3, since the total bacterial count of all the treatment using the low salt pickled water composition of the present invention containing an organic acid is measured at 10 ¹ cfu / g or less, this has a bactericidal effect in the pickling process by the organic acid It was confirmed to be excellent.

<Mechanical Tissue Strength of Chinese Cabbage>

The mechanical strength of the cabbage was measured using a texture analyzer (texture analyzer, TAXT-2, Stable Micro Systems, Ltd., England). The toughness of the cabbage was evaluated by measuring the strength of the cabbage by performing a penetration (rupture) test. Measurement conditions include probe 2 mm, pre-test speed (5.0 mm / s), test speed 1.0 mm / s, post-test speed (10.0 mm / s), burst test The speed was 2.0 mm / s and the distance (15 mm). The analysis measured the maximum peak (force (g)) indicating the intensity and the results are shown in Table 4 below.

Tissue Strength of Chinese Cabbage (g) Configuration Organic acid
(%) Pickled salt concentration (%) Before pickling Sun salt Recontamination rock salt Suicide Bamboo salt Comparative example Acid-free 0.5 441.3 432.1 436.5 435.5 475.6 465.8 1.0 495.9 534.3 544.6 535.7 586.9 574.1 3.0 410.8 563.8 554.3 543.7 490.6 496.9 5.0 499.3 573.0 666.4 563.6 690.0 604.4 Example Acetic acid
1.0 0.5 463.7 473.7 507.8 527.7 524.3 534.7 1.0 484.4 540.1 505.7 548.7 557.4 553.4 3.0 487.5 588.5 520.1 552.9 537.5 636.4 5.0 469.4 634.8 724.3 662.4 637.6 754.8 Lactic acid
1.0 0.5 442.1 421.5 536.5 554.4 542.7 537.6 1.0 450.3 545.2 536.5 524.8 534.7 663.5 3.0 483.3 679.2 604.5 614.9 613.6 753.5 5.0 443.5 741.5 739.5 774.8 659.5 824.6 mix
1.0
0.5 455.4 511.5 536.5 552.4 526.3 522.6 1.0 451.0 472.3 509.7 536.3 523.2 602.8 3.0 449.9 660.3 628.7 633.6 537.5 623.7 5.0 427.5 682.3 799.5 676.4 626.5 760.5

As shown in the results of Table 4, it can be seen that the increase in the tissue strength of the Chinese cabbage increases as the organic acid is added. In addition, it was found that the higher the salt concentration, the higher the tissue strength, and the higher the lactic acid compared to acetic acid, the higher the tissue strength. Indicates.

Sensory Characteristics (Texture)

The texture of pickled cabbage was measured by sensory evaluation. The assessment was conducted on 20 panelists who measured the strength of the cabbage tissue. The Likert 9-point scale method was used to evaluate the intensity as "very weak" as close to 1, and as "very strong" as near 9. Based on the texture of the cabbage was confirmed.

Sensory characteristics (texture) Configuration Organic acid (%) Pickling salt concentration (%) Before pickling Sun salt Recontamination rock salt Suicide Bamboo salt Comparative example
Acid-free 0.5 8.35 7.54 6.52 7.54 6.45 6.34 1.0 8.24 7.43 7.24 6.25 6.98 6.00 3.0 7.91 6.54 5.34 6.56 6.80 4.93 5.0 8.35 6.75 4.62 6.01 6.54 4.49 Example Acetic acid
1.0 0.5 8.54 7.32 7.53 6.73 7.53 7.32 1.0 8.44 6.21 6.34 7.46 6.73 7.26 3.0 8.35 5.26 5.73 6.46 7.02 6.32 5.0 8.13 5.24 5.01 6.34 6.47 6.24 Lactic acid
1.0 0.5 8.11 7.34 6.52 7.01 7.34 6.99 1.0 7.75 7.25 6.24 6.01 6.34 6.32 3.0 7.93 6.45 5.14 6.01 6.31 5.47 5.0 8.00 5.67 5.13 6.35 5.74 5.43 mix
1.0 0.5 8.13 7.35 7.42 6.24 7.32 7.32 1.0 8.10 7.42 6.85 5.37 6.47 6.27 3.0 8.43 7.44 6.47 6.36 7.05 5.37 5.0 8.35 6.42 5.36 5.73 6.02 5.32

As shown in Table 5, the pickled cabbage was confirmed that the texture is lowered due to the tough tissue compared to the cabbage before pickling. In particular, in the case of the bamboo salt treatment group, the tissue was chewy at the same concentration, and the chewiness was low. The sensory evaluation showed that the most suitable pickled cabbage was 1% salt added. When salt addition was more than 3%, the salinity of the cabbage was high and the cabbage tissue was too tough. In addition, the organic acid treatment group has a lower texture than the comparative example because the pickling is faster. In addition, lactic acid was found to have higher palatability of acetic acid treatment due to its characteristic odor (not shown in Table 5), and lactic acid and acetic acid mixing treatments were found to be the freshest with evenly mixed flavors of organic acids.

Salinity of pickled cabbage

In order to measure the salinity of pickled cabbage, the pickled cabbage was ground to a blend (blender, HR 2860, Philips, China) and the salinity was measured. Salinity was measured by the Mohr method. After diluting 1 g of the sample 100 times, take 10 mL, add 2% calcium chromate (1 mL), and titrate with 0.02N AgNO ₃ to measure salinity. Calculated by

Salinity (%, w / v) = (AgNO ₃ consumed (mL) × 0.00117 × AgNO ₃ factor × 10 × dilution volume (mL)) / sample collection (g or mL)

Salinity of Chinese cabbage (%, w / v) Configuration Organic acid (%) Pickling salt concentration (%) Before pickling Sun salt Recontamination rock salt Suicide Bamboo salt Comparative example
Acid-free 0.5 0.12 0.34 0.36 0.41 0.51 0.53 1.0 0.12 0.68 1.05 0.93 0.82 1.14 3.0 0.14 1.19 2.34 2.52 2.83 2.80 5.0 0.12 3.04 4.79 3.07 3.45 4.05 Example Acetic acid
1.0 0.5 0.12 0.62 0.42 0.42 0.32 0.51 1.0 0.12 0.91 0.87 1.21 0.83 0.91 3.0 0.14 2.54 2.52 2.31 2.34 3.01 5.0 0.12 3.95 3.94 3.87 3.65 4.21 Lactic acid
1.0 0.5 0.12 0.35 0.48 0.43 0.34 0.41 1.0 0.12 0.85 1.32 0.94 0.79 1.01 3.0 0.14 2.05 2.66 2.65 2.15 2.98 5.0 0.12 3.96 4.88 4.01 3.66 4.10 mix
1.0 0.5 0.12 0.53 0.64 0.43 0.41 0.41 1.0 0.12 0.87 0.95 1.02 0.78 0.81 3.0 0.14 2.46 2.96 2.54 2.61 2.38 5.0 0.12 3.86 3.96 3.84 3.12 4.10

As shown in the results of Table 6, when the organic acid, and the pickling salinity of 0.5 to 5% (w / v) using a pickling water, it can be seen that the concentration of the salt in the cabbage after pickling, which is increased Means pickled cabbage pickled. In addition, the salt alone treatment group and the salt and organic acid mixture treatment groups do not have a large difference in salinity for each individual. As a result, it can be seen from the results of Table 6 that the present invention can provide a low salt state or various ranges of Chinese cabbage pickling using a low salt pickling composition comprising an organic acid.

The low salt pickled water composition according to the present invention can be pickled by a simple method using an organic acid in a low salt state, and can inhibit the growth of harmful bacteria. In particular, when the low salt pickled water composition is used for the production of kimchi, the sterilization effect of the cabbage can be increased to increase the taste of kimchi, and the abnormal fermentation due to low salt can be controlled.

Therefore, the low salt pickled water composition of the present invention can provide a simple and short pickling method can be used easily in homes and industries.

Claims (10)

Salt 0.5-5.0% (w / v);
0.5-1.5% (v / v) of at least one organic acid selected from lactic acid and acetic acid; And
Low salt pickle composition for cabbage pickles, characterized in that it comprises purified water. The method of claim 1,
Low salt pickling composition for Chinese cabbage pickles, characterized in that the salt is selected from the group consisting of sun salt, re- salt salt, rock salt, suicide and bamboo salt. delete The method of claim 1,
Low salt pickling composition for cabbage pickles, characterized in that the organic acid is a 1: 1 (v / v) mixture of lactic acid and acetic acid. Chinese cabbage pickles obtained with the low-salt pickles composition of any one of claims 1 to 2. The method of claim 5,
Chinese cabbage pickles, characterized in that the salinity of the pickled food is 0.5 to 2.0% (w / v). A method of pickling low salt, characterized in that it comprises a step of pickling cabbage in the low salt pickle composition of any one of claims 1 to 2. delete The method of claim 7, wherein
Low salt pickling method, characterized in that the pickling step is performed for 3 to 24 hours. The method of claim 7, wherein
Low salt pickling method, characterized in that the pickling step is carried out at 5 to 30 ℃.