KR101238316B1 - Method for preparing old-fermented kimchi and old-fermented Kimchi prepared thereby - Google Patents

Abstract

The present invention relates to a method of preparing a pasta and a pasta prepared therefrom, the cabbage is 14 hours to 10 to 40 parts by weight of salt or salt based on 100 parts by weight of salt or water based on 100 parts by weight of salt in a salt water mixed with Pickling for 30 hours, 10 to 30 parts by weight of radish, 10 to 30 parts by weight of red pepper powder, 5 to 15 parts by weight of red pepper seeds, red pepper seeds 5 To about 15 parts by weight, 5 to 10 parts by weight of chopped garlic, 2 to 5 parts by weight of chopped ginger, 10 to 30 parts by weight of shrimp chops, 10 to 30 parts by weight of yellow salted fish, 20 parts by weight of salt Mixing kimchi seasoning with 50 parts by weight, 5 parts by weight to 15 parts by weight, and 10 parts by weight to 30 parts by weight of fresh cabbage at a weight ratio of 0.5 to 1.5 times the weight of the cabbage before pickling, seasoning and horn Kimchi total weight compared to 0.01 and the step of adding the Kimchi% to 30.0% by weight of persimmon leaves or chilip the kimchi in the temperature to -4 ℃ 2 ℃ comprises the step of aging for 0.5 to 5 years.
Thus, the method for preparing old paper of the present invention can provide old paper for maintaining long-term storage even without a sour taste or undesirable odor.

Description

Method for preparing old-fashioned kimchi and old-fermented kimchi prepared hence

The present invention relates to a method of manufacturing old paper and the old paper prepared therefrom, and more specifically, persimmon leaves or sesame leaves added to kimchi mixed with a suitably blended kimchi seasoning and ripening at low temperature to preserve excellent flavor even in long-term storage And it relates to an old paper prepared therefrom.

Kimchi is a Korean fermented food. In addition, various kinds of vegetables are salted or mixed with salted fish and appropriate seasonings, and then fermented and matured to have a unique flavor and texture. Kimchi is not only a means of long-term storage of vegetables, but also an excellent fermented food, in which organic acids and fragrances are created by the propagation of various microorganisms during storage. The old place among kimchi means old kimjang kimchi, and it is a delicacy kimchi that makes you feel the taste of kimjang kimchi in warm season by soaking seasoning at low temperature for 6 months or so before seasoning. The difference between this old paper and the traditional kimchi is that the kimchi has a sour taste that it quickly matures, and the old paper is kimchi that has not been soaked for a long time.

Among the various flavors of kimchi, salty taste can be easily adjusted according to the concentration of salt, but other flavors are determined by various ingredients added and fermentation and ripening process. Eggplants may form and become unsuitable for food. The main fermentation bacteria involved in fermentation and ripening of kimchi are known as the genus Luconostoc and Lactobacillus. Lukonostok is known as a lactic acid bacterium that leads fermentation when kimchi feels delicious, and lactic acid bacteria belonging to leukonostock lead the main fermentation at the beginning of fermentation. Lactobacillus is a bacterium that grows mainly when fermentation is high and sour. It appears after the ripening season and affects the taste, smell, color, and texture of kimchi.

Persimmon tree (Dyospyros Kaki, Thumb) is wild throughout the country, and persimmon leaves contain polybonoid glycosides, tannins, phenols, resins, carcuramine compounds, reducing sugars, polysaccharides, essential oils, organic acids, and chlorophyll. Astragarine and myristic, especially rich in vitamin C.

Pueraria thunbergiana is a legume, perennial, commonly found on roadsides and in mountains. It is a vine plant that grows well in bacterium because of its vitality. The leaves run alternately, the petioles are long, and the leaves are three small leaves. Small leaves are hairy, lozenge or wide ellipse, 10-15cm long and wide, and are divided into three with flat or shallow edges. The leaf is white on the back, and the jaw leaves are 15 ~ 20mm long. The roots are used more than the leaves, but the roots of 칡 are used as a medicinal herb, and it is used for medicinal purposes because of the effects of sweating and antipyretic. The use of 되는 tends to be limited and boiled water is used only as tea.

As a method for increasing the storage of kimchi, Korean Patent No. 10-0935399 adds rosemary hot water extract, but there is a problem that requires a process of making an extract separately from the process of soaking kimchi.

In addition, Korean Patent No. 10-0824035 regulates the growth of fermented strains of kimchi using a functional stock solution mixed with green tea, dandelion, and Cordyceps sinensis, which promotes the growth of preferred strains and inhibits the growth of less preferred strains. It does not increase the overall storage period.

An object of the present invention is to solve the problems as described above, to provide a method for producing a paper that does not produce a soft cabbage, sour taste or undesirable odor, even during long-term aging.

Still another object of the present invention is to provide an old paper with increased taste and usefulness, even with long-term ripening, which does not have cabbage, sour or undesirable odor.

According to an exemplary embodiment of the present invention for achieving the above object, iii) mixing cabbage with 5 parts by weight to 30 parts by weight of salt based on 10 parts by weight to 40 parts by weight of salt or 100 parts by weight of water based on the weight of the cabbage Pickling 14 hours to 30 hours in a salt water, ii) 10 parts by weight to 30 parts by weight, 10 parts to 30 parts by weight of red pepper powder, based on 100 parts by weight of water and 100 parts by weight of water after the step iii) , 5 to 15 parts by weight of red pepper seeds, 5 to 15 parts by weight of red pepper seeds, 5 to 10 parts by weight of chopped garlic, 2 to 5 parts by weight of chopped ginger, 10 parts to 30 parts by weight of shrimp chopped, yellow salted fish 10 to 30 parts by weight, 20 to 50 parts by weight of salt, 5 to 15 parts by weight of leek, and 0.5 to 2 times the weight of the cabbage before pickling kimchi seasoning, including 10 to 30 parts by weight weight Mixing at a rate, iii) adding any one or more of 0.01% to 30.0% by weight of persimmon leaves or sesame leaves with respect to the total weight of kimchi and iii) 6 months to 5 ℃ at the temperature -4 ℃ to 2 ℃ It characterized in that it comprises the step of aging for years.

In addition, the old paper manufacturing method according to an embodiment of the present invention, characterized in that the salt is further mixed with 1.5 to 15 parts by weight of salt compared to 100 parts by weight of water in the salted salted cabbage.

In addition, according to an embodiment of the present invention paper manufacturing method, 19 parts by weight to 21 parts by weight, 19 parts by weight to 19 parts by weight of red pepper powder, 9 parts by weight to red pepper seeds based on 100 parts by weight of water and 100 parts by weight of water Parts by weight, 9 to 11 parts by weight of red pepper seed powder, 7 to 8 parts by weight of minced garlic, 3 to 4 parts by weight of minced ginger, 19 parts by weight to 21 parts by weight of shrimp chopped, 19 parts by weight to 21 parts by weight of yellow salted fish , Kimchi seasoning containing 30 parts by weight to 40 parts by weight of salt, 9 parts by weight to 11 parts by weight of leek and 19 parts by weight to 21 parts by weight of fresh chopped cabbage mixed with a weight ratio of 1 to 1.5 times the weight of the cabbage before pickling It features.

In addition, the old paper manufacturing method according to an embodiment of the present invention, characterized in that it further comprises the step of adding activated carbon in the process of adding persimmon leaves or sesame leaves.

In addition, the old paper manufacturing method according to an embodiment of the present invention, characterized in that the kimchi is located at a depth of 10m to 50m underground and at least one surface is aged in a space made of soil.

In addition, according to an embodiment of the present invention is characterized by the old paper produced by the above-mentioned old paper manufacturing method.

As described above, according to the old paper manufacturing method according to the embodiment of the present invention, the effect that the taste and flavor is excellently maintained without the sour taste or undesirable odor occurs even in a long storage period.

In addition, according to the old paper according to the embodiment of the present invention, it is also excellent in taste and flavor, it is also beneficial to health and can be used for various dishes.

1 is a process chart showing the old paper manufacturing method according to an embodiment of the present invention.

These and other objects and novel features of the present invention will become more apparent from the description of the present specification and the accompanying drawings.

Hereinafter, with reference to Figure 1 will be described in detail the manufacturing method according to an embodiment of the present invention. 1 is a process chart showing the old paper manufacturing method according to an embodiment of the present invention.

Referring to Figure 1, according to an embodiment of the present invention for producing a paste, cabbage mixed with cabbage salt 5 parts by weight to 30 parts by weight based on 10 parts by weight to 40 parts by weight of salt or 100 parts by weight of water based on the weight of the Chinese cabbage 14 hours to 30 hours of salting in one brine includes a step (S10).

In the pickling step (S10), the Chinese cabbage is divided into 2 to 4 equal parts and salted in salt or brine. The Chinese cabbage is not limited to a particular cabbage varieties or types, but it is preferable to have a relatively solid inside and dense tissue to make crisp and sweet in order to make old paper that maintains a good flavor even for long-term ripening. In this example, the Chinese cabbage used Bulam No. 3 cultivated using well fermented compost and nutrients.

The prepared cabbage is pickled with 10 to 40 parts by weight of salt relative to the weight of the cabbage, or salted with salt water mixed with 5 to 30 parts by weight of salt based on 100 parts by weight of water for 14 to 30 hours. The amount of salt used for pickling cabbage or the concentration of the brine is correlated with the time spent cabbage. In general, when the amount of salt is high or the salt concentration is high, the time for pickling is shortened. Small amounts or low concentrations of brine increase the time for pickling.

Pickling cabbage in 10 to 40 parts by weight of salt relative to the weight of the cabbage, or pickling cabbage in salt water of 5 to 30 parts by weight with respect to 100 parts by weight of water is preferable in terms of the efficiency of the pickling process, cabbage weight More preferably, 20 to 30 parts by weight of salt or 100 parts by weight of water to 15 parts by weight of 25 parts by weight of salt in salted salt is more preferable. If the amount of salt to pickle cabbage is too small or the concentration of salt water is low, the cabbage is difficult to pickle well, the time to pickle cabbage is increased, and the taste of kimchi is high because of the bad taste due to the growth of microorganisms or too much flavor of cabbage. This decreases and the flavor is not good for storage of old paper, which shortens the storage period. On the other hand, if the amount of salt is too high or the concentration of the brine is too salted cabbage is too salty so that it is difficult to taste the good taste of kimchi and may increase the intake of sodium.

When cabbage is pickled using the same amount of salt, pickling the cabbage in an appropriate concentration of salt (e.g., salt water mixed with 15 to 25 parts by weight relative to 100 parts by weight of water) will pick the cabbage evenly within a relatively short time than pickling it with salt. It is preferable to be able. Therefore, 1.5 parts by weight to 15 parts by weight of salt may be additionally mixed with 100 parts by weight of water in the brine marinated cabbage. The mixed salt may be mixed by sprinkling or dipping into about 10 times the middle of the pickled cabbage or sprinkled on the upper surface of the Chinese cabbage. In this case, 50 to 80% by weight of the total amount of salt to be additionally mixed is divided into 5 times to 8 times mixed between the cabbage, the remaining amount is preferably sprayed on the upper surface. Pickling by mixing salt water and salt in the same manner can be evenly pickled cabbage in a relatively short time.

The time for pickling the cabbage is preferably 14 hours to 30 hours in terms of the efficiency of the pickling process and preventing the propagation of undesirable microorganisms, and more preferably about 20 hours to 24 hours. When the pickling time is short, the cabbage is not properly pickled, and the pickling time is too pickled excessively, the delicious water of the cabbage comes out, the kimchi taste becomes too salty, or an undesirable microorganism increases.

Salt used in the present invention may be a coarse salt that is commonly used, and it is preferable to use sun salt, especially sun salt, which is stored for at least one year and removed the water.

The pickled cabbage is mixed with kimchi seasoning after step S10 (S20). The step S20 includes rinsing the pickled cabbage under running water, and then laying it in a colander for 3 to 4 hours to sufficiently remove the water. The kimchi seasoning is based on 100 parts by weight of water and 100 parts by weight of water, 10 parts by weight to 30 parts by weight, 10 parts by weight to 30 parts by weight of red pepper powder, 5 parts by weight to 15 parts by weight of red pepper seeds, 5 parts by weight to 15 parts by weight of red pepper seeds Parts by weight, minced garlic 5 to 10 parts by weight, minced ginger 2 to 5 parts by weight, 10 to 30 parts by weight of shrimp chopped, 10 to 30 parts by weight of yellow salted fish, 20 to 50 parts by weight of salt, 5 parts by weight to 15 parts by weight of leek and 10 to 30 parts by weight of cheonggat prepared. The kimchi seasoning is mixed in a weight ratio of 0.5 to 2 times the weight of the cabbage before pickling. In order to make a proper mixing with kimchi, the ratio of kimchi seasoning is more preferably about 1 to 1.5 times the weight of the cabbage before pickling.

The kimchi seasoning is based on 100 parts by weight of water and 100 parts by weight of water 19 parts by weight to 21 parts by weight, 19 parts by weight to 21 parts by weight of red pepper powder, 9 parts by weight to 11 parts by weight of red pepper seeds, 9 parts by weight to 11 red pepper seeds Parts by weight, minced garlic 7 to 8 parts by weight, minced ginger 3 to 4 parts by weight, 19 parts to 21 parts by weight of shrimp chopped, 19 parts to 21 parts by weight of yellow salted fish, 30 parts by weight to 40 parts by weight of salt, 9 parts by weight to 11 parts by weight of leek and 19 parts by weight to 21 parts by weight freshly prepared, it is preferable to mix the prepared kimchi seasoning in a weight ratio of 0.5 to 2 times the weight of the cabbage before pickling. In the same manner as described above, the ratio of kimchi seasoning is more preferably 1 to 1.5 times the weight of cabbage before pickling.

When using kimchi seasoning having a mixture of the seasoning material as described above, even in the long-term aging of the cabbage is not easily softened and sour or undesirable odor does not occur.

In this case, the red pepper seeds are used to dry and separate the red peppers harvested at the beginning or the end of August or at the end of August (2 water to 4 water). If you use pepper seeds together, the flavor of old paper is increased more than if you use only red pepper powder.In addition, you can add some of the red pepper seeds to grind red pepper seeds instead of the whole amount of red pepper seeds. Increase. Preferably, red pepper powder: red pepper seeds: red pepper seeds powder is included in a weight ratio of 1 to 3: 0.5 to 1.5: 0.5 to 1.5, and particularly red pepper powder: red pepper seeds: red pepper seeds to include 2: 1: 1 (weight ratio). More preferably, the weight ratio improves the flavor of old paper. Unlike the traditional sour kimchi, the old paper made with red pepper seeds becomes a lively kimchi without being sour, and you can feel the excellent taste when you put the old paper steamed or kimchi stew cooked with pork.

In addition, the radish is prepared by filling it slightly thickly. Garlic and ginger are added by chopping the above amount. Add the amount of shrimp salted or chopped lightly and add the amount of boiled fish to boil and cool.

Kimchi seasoning made by the above method is added 0.5 to 2 times by weight, preferably 1 to 1.5 times by weight relative to the weight of the Chinese cabbage before the pickling, evenly put the seasoning between the cabbage leaves, the outer leaves of the cabbage Wrap the whole. Kimchi seasoning for producing the old paper according to the present invention is not a lot of seasoning than the seasoning of kimchi kimchi general salinity is preferably a little higher. Excessive ingredients or low salinity may cause an undesirable odor during kimchi fermentation or fermentation of kimchi.

Kimchi seasoning used in the present invention may be further added or changed to a material substantially the same as the above-described materials or kimchi seasoning well known to those skilled in the art within the scope of the present invention. For example, in place of or in addition to the shrimp sashimi or yellow salt scoop may be used, such as hwangtae chops, anchovy chops, canary liquid chops, and may further include glutinous rice paste, green onions, onions and the like in addition to the above ingredients.

After mixing the Chinese cabbage and kimchi seasoning (S20), the persimmon leaves or sesame leaves of 0.01% by weight to 30.0% by weight relative to the total weight of kimchi seasoned (S30). Persimmon leaf or sesame leaf of the step S30 is not limited to persimmon or 칡 of a particular variety, and used to clean the fresh persimmon leaves or raw sesame leaves to remove moisture. When kimchi is stored for 6 months or more, kimchi added with persimmon leaves or sesame leaves retains a less crisp taste of cabbage than kimchi without added persimmon leaves or sesame leaves, and also reduces the undesirable odor. The persimmon leaf or sesame leaves is preferably used 0.01% to 30.0% by weight relative to the total weight of kimchi. In this case, when adding persimmon leaves or sesame leaves to less than 0.01% by weight relative to the total weight of kimchi, the storage effect of kimchi by persimmon leaves or sesame leaves is reduced. In addition, when adding persimmon leaves or sesame leaves in excess of 30.0% by weight relative to the total weight of kimchi, the taste of old paper is changed due to water or flavor components from persimmon leaves or sesame leaves, and economic efficiency is reduced due to an increase in the volume occupied in a limited storage container.

The persimmon leaves or sesame leaves may be added to the kimchi seasoning or in the process of containing kimchi mixed with kimchi seasoning in a storage container. When adding persimmon leaves or sesame leaves in a storage container with kimchi, add persimmon leaves or sesame leaves to the bottom of the storage container, put kimchi on top of them, put all of kimchi and put persimmon leaves or sesame leaves on top, The above persimmon leaves or sesame leaves may be added or placed in any two or all three places selected from the three places.

After step S30 of mixing persimmon leaves or sesame leaves into kimchi, kimchi is matured (S40). The step S40 is preferably low temperature aging. For example, the kimchi may be aged for about 6 months to 5 years at a temperature of -4 ℃ to 2 ℃. The kimchi is preferably aged for 1 to 3 years at -2 ℃. In addition, it is desirable to maintain the set temperature during a ripening period within a certain range. For example, during the aging period, the aging temperature is maintained within a set temperature range of -2 ° C to + 2 ° C. It is more preferable to give a temperature change within the temperature range according to the degree of ripening during the ripening period. For example, the kimchi may be maintained at + 2 ° C. for one to three months from the day of maturation, and then lowered to about −2 ° C. to slow down the ripening rate, thereby maintaining the crispy taste of the past.

In the aging step (S40), it is preferable to place kimchi at a depth of 10m to 50m underground and to ripen in a space made of one or more soil. A space made of soil may be, for example, a well-grounded space, a crypt, a waste coal mine, or the like. The aging space does not need to be a cube, but the volume of the storage space is 0.027m 3 (30cm × 30cm × 30) to provide a cooling device for convenient storage and retrieval of a container containing kimchi and for maintaining a set ripening temperature. It is preferable that they are 1 cm (1 km x 1 km x 1 km) to cm.

On the other hand, after the step S40, it may further comprise the step of adding activated carbon (S50). Activated charcoal is called charcoal and has excellent ability to remove odors. However, in the present invention, the charcoal is used for deodorization and sterilization, and since it is not preferable to directly consume the charcoal, it is preferable to remove the charcoal from the final old paper. In order to conveniently remove the charcoal from the final product, the charcoal added to the present invention preferably has a length of 1 cm to 20 cm or less in each of the width, length, and height. In addition, the charcoal is added to the same place, such as a bag made of a separate cloth, for maximum removal of the deodorizing ability and the final product, or put it on the top of the kimchi after containing all kimchi, so as not to directly touch the kimchi It is desirable to place it in a space not directly in contact with the kimchi in the container. For example, the inner side of the lid of the container has a certain storage space with a ventilation structure so that the air can be communicated by putting char in the space.

In conclusion, according to the old paper manufacturing method according to the present invention, even without a sour taste or undesirable odor does not occur even in a long storage period, the effect is maintained that the taste and flavor is excellent and it is utilized for a variety of dishes while beneficial to health It can provide possible residue.

[ Example  One]

The manufacturing method of old paper presented in this example is basically based on 80 cabbages (about 100 kg).

First, after washing to pickle cabbage, put a sheath in the base of the Chinese cabbage and divide the Chinese cabbage into 2 equal to 4 equal parts. 30kg of salt from which salted water is removed is added to 200ℓ of water to make salt water. Then, the cabbage is immersed in salt water and pickled for 14 to 24 hours. In this case, sprinkle 100g to 300g of sun salt in the middle of the cabbage. The whole cabbage pickling is carried out a total of eight times to 10 times to sprinkle 100g to 300g of the natural salt in the middle of the process, and 200g to 500g of the natural salt is sprayed on the top cabbage. If the cabbage is well pickled by leaving it at room temperature for 14 to 24 hours in such a state, rinse with running water to remove the salt and then pour it out in a colander to drain the water.

Kimchi seasoning consists of 50kg of water, 10kg of radish, 10kg of red pepper powder, 5kg of red pepper seed, 5kg of red pepper seed powder, 5kg of minced red pepper powder, 3kg of minced garlic, 1.5kg of minced ginger, 10kg of salted shrimp, 10kg of salted fish, 10kg of salt, 4kg of green onion and It is prepared to include 6kg of blue. Dividing all of the prepared kimchi seasoning little by little, put the kimchi seasoning evenly between the cabbage leaves of pickled cabbage, and wrap the whole cabbage with the outer leaves of the cabbage.

Prepare 15kg fresh persimmon leaves by washing them thoroughly. 10kg of the persimmon leaf is put in the lower portion of the storage container, the remaining 5kg put kimchi in the storage container while properly put between the kimchi forgi.

The sprinkle evenly sprinkle 3 kg of natural salt on kimchi and seal the container. The sealed Kimchi storage container is installed in a crypt to keep the air conditioner at -4 ℃ to 0 ℃ at all times and stored for one year.

[ Example  2]

Chinese cabbage is prepared and marinated in the same manner as in the manufacturing method of Example 1, and kimchi is prepared by preparing kimchi.

Wash 15kg of fresh sesame leaves and drain it to prepare water. 10kg of the sesame leaves are put in the lower portion of the storage container, while the remaining 5kg put kimchi in the storage container while properly put between the kimchi forgi.

[ Example  3]

Chinese cabbage is prepared and marinated in the same manner as in the manufacturing method of Example 1, and kimchi is prepared by preparing kimchi.

Prepare 15kg fresh persimmon leaves by washing them thoroughly. 10kg of the sesame leaves are put in the lower end of the storage container, while the remaining 5kg is placed between the kimchi forgi, while holding only about 2/3 to 4/5 of the kimchi storage container.

After holding kimchi, place 5 charcoal pieces on the top of the kimchi, each having a width × length × height of 5 to 7 cm × 5 to 7 cm × 10 to 15 cm.

Since the aging method of Examples 2 and 3 is the same as that of Example 1, a detailed description thereof will be omitted.

Although the invention made by the present inventors has been described in detail according to the above embodiments, the present invention is not limited to the above embodiments and can be variously changed without departing from the gist thereof.

Claims (6)

Iii) marinating cabbage in salt water mixed with 5 to 30 parts by weight of salt based on 10 parts to 40 parts by weight of salt or 100 parts by weight of water to 100 parts by weight of the Chinese cabbage;
Ii) 10 parts by weight to 30 parts by weight of radish, 10 parts by weight to 30 parts by weight of red pepper powder, 5 parts by weight to 15 parts by weight of red pepper seeds, red pepper seeds, based on 100 parts by weight of water and 100 parts by weight of water after step iii) 5 to 15 parts by weight of powder, 5 to 10 parts by weight of chopped garlic, 2 to 5 parts by weight of chopped ginger, 10 to 30 parts by weight of shrimp chopped, 10 to 30 parts by weight of yellow salted fish, 20 parts by weight of salt Mixing kimchi seasoning, including parts to 50 parts by weight, 5 parts by weight to 15 parts by weight and 10 parts by weight to 30 parts by weight of freshly prepared cabbage at a weight ratio of 0.5 to 2 times the weight of the cabbage before pickling.
Iii) adding 0.01% to 30.0% by weight of sesame leaves relative to the total weight of kimchi to the kimchi made from step ii); and
Iii) aged kimchi comprising the step of aging the kimchi for 6 months to 5 years at a temperature -4 ℃ to 2 ℃. The method according to claim 1, wherein the step iii) further comprises mixing 1.5 parts by weight to 15 parts by weight of salt with respect to 100 parts by weight of water to the brine. According to claim 1, wherein step ii) Chinese cabbage 19 parts by weight based on 100 parts by weight of water and 100 parts by weight of water, 19 parts by weight to 21 parts by weight of red pepper powder, 9 parts by weight to 11 parts by weight of red pepper seeds 9 parts to 11 parts by weight of red pepper seed powder, 7 parts to 8 parts by weight of minced garlic, 3 parts to 4 parts by weight of chopped ginger, 19 parts to 21 parts by weight of shrimp chopped, 19 parts to 21 parts by weight of yellow salted fish, Kimchi seasoning containing 30 parts by weight to 40 parts by weight of salt, 9 parts by weight to 11 parts by weight of leek, and 19 parts by weight to 21 parts by weight of fresh chopped cabbage before mixing Old paper manufacturing method characterized in that. The method of claim 1, wherein the step iii) further comprises adding activated carbon. The method of claim 1, wherein the step iii) is characterized in that the kimchi is located at a depth of 10m to 50m underground and aged at least one surface in a space made of soil. An old paper prepared by the manufacturing method of any one of claims 1 to 5.

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