KR101933846B1 - Manufacturing Method for Kimchi using Blueberry and Kimchi using thereof - Google Patents

Abstract

The present invention relates to a method capable of manufacturing blueberry kimchi with high preference by using blueberry juice, blueberry filtrate, a blueberry extract, blueberry powder, blueberry leaf powder, a blueberry leaf extract, and a blueberry leaf and stem mixture, thereby enabling children and foreigners to feel the unique taste of kimchi with less spiciness as well as stimulating the palate with fruit flavors. The method comprises: a step of cutting Chinese cabbages in a predetermined size, and then, salting the cabbage pieces in 55-75 parts by weight of salt water, of which the concentration is 10-16%, at 15-20°C for 15-20 hours, and then, washing the pieces in a washing container a number of times; a step of draining and aging the washed cabbage pieces in a refrigerator, and then, cutting the pieces in a predetermined size and sorting the pieces to store the pieces by a predetermined unit; a step of preparing basic kimchi ingredients including radish, spring onions, garlic, fish sauce, and chili pepper powder; a step of preparing mixed seasoning by mixing the basic kimchi ingredients with 5-7 wt% of at least one selected from among a blueberry extract, a blueberry concentrate, a blueberry filtrate, and a blueberry juice, which are made by washing blueberries for 100 wt% of the basic kimchi ingredients and grinding the blueberries in a blender; a step of mixing the mixed seasoning with the salted cabbages; a step of primarily aging the cabbages mixed with the seasoning at room temperature for 2-3 days; and a step of secondarily aging the primarily aged kimchi in a refrigerator for home use for 3-5 days.

Description

Technical Field [0001] The present invention relates to a method of manufacturing kimchi using blueberry,

The present invention relates to a method of manufacturing kimchi using blueberries and a kimchi using the same, more specifically, to provide a kimchi which is easily accessible to children, The present invention relates to a method of manufacturing a kimchi using blueberry and a kimchi using the same.

Blueberry is a fruit belonging to berries along with strawberries, blackberries, bilberries and cranberries. It is cultivated extensively in the US and Europe, and is concentrated intensively in August and September. And it is possible to cultivate nature without using chemical fertilizers and pesticides. In addition, blueberries are dark blue-violet, small, round fruits that taste sour and sweet, are eaten raw, and are also used in dried fruits, jams, fruit juices and juices.

Blueberries contain a large amount of active substances required for the physiological functions of the body such as vitamin A, vitamin C, niacin, anthocyanin pigment, potassium, and calcium. Especially, anthocyanin pigment is known to contain more of anthocyanin pigment than other fruits have.

In the retina of the human eye, there is a rhodopsin, which is involved in visual vision. This rhodopsin is decomposed by the light stimulus, but is momentarily re-synthesized. The burning action is transmitted to the visual area of the brain, The anthocyanin pigment of berry was found to have the function of activating the process of re-synthesis of this rhodopsin. As the anthocyanin pigment is ingested in a proper amount (120 to 250 mg) per day, the eye fatigue is reduced and the visibility becomes wider, It has been reported that the time to acclimatize the eyes is accelerated.

In particular, when engaged in computer work for a long time, eye flicker is reduced, eyes become bigger, and the exposed area of the eye becomes bigger. Therefore, after 15 to 20 minutes, the eye becomes dry and the eye fatigue increases sharply. have. In addition, blueberries contain viruses and bacteria-killing substances that have been found to have various functions that are effective for biological metabolism, including anti-inflammatory function, strong antioxidant function, and vascular protection function to strengthen capillaries.

On the other hand, cyanidin-3-glucoside (C3G), which is abundantly contained in blueberries, is an antioxidant pigment that inhibits aging, and has an aging inhibitory effect 5 to 7 times stronger than tocopherol. C3G prevents the aging of the brain and aging of the body by removing active oxygen, and is effective in treating retinal disorders and improving vision. In addition, there is a report that the growth of tumor cells of mouse skin is delayed and the growth of human lung cancer cells and the transfusion are reduced. Other studies have shown that C3G, a natural coloring matter, in cholesterol-induced rats results in decreased serum cholesterol and triglyceride content due to the synergistic action of linoleic acid, an unsaturated fatty acid.

In order to increase the recovery rate of the juice, the chemical is changed due to the excessive heat treatment, resulting in an unfavorable flavor as a food, and the color, flavor, aroma, physical properties, There is a limitation in maintaining nutrients, and there is a problem that it is impossible to ingest an effective ingredient specific to the skin and seeds, and the juice or juice of blueberry is inconvenient to carry.

Therefore, there are various kinds of kimchi, such as cabbage kimchi, kakdugi and bongchik kimchi. However, it is not limited to the kimchi originally, but it can be said that it is the kimchi which makes almost all the food materials by the pickling method. Kimchi, which is aimed at foreigners, is approaching Kimchi which is a little less spicy and cheerful for the purpose of globalization of kimchi even more.

Ironically, however, Koreans are making a lot of changes in their food culture, which is a big problem, especially among children, children who do not prefer spicy kimchi.

In addition, the development of various new kimchi has been developed with various materials such as ginseng kimchi, cactus fruit, and kimchi, and attempts to increase its efficacy have been focused on adults. However, it is developed for children who refuse kimchi. There are no children's kimchi.

Korean Patent No. 1670573 (title of the invention: Kimchi preparation method using blueberry and guinea pig and kimchi using the same)

Disclosure of the Invention The present invention has been made to solve the above-mentioned problems and it is an object of the present invention to provide a process for producing a blueberry juice, a blueberry filtrate, a blueberry extract, a blueberry extract, a blueberry powder, a blueberry leaf powder, We use blueberry leaves and blueberry extract to make blueberry kimchi, which has high preference, so that children and foreigners feel the taste of kimchi while feeling the taste of kimchi. And to develop a method for manufacturing kimchi using blueberries.

In order to achieve the above-mentioned object, the present invention provides a method of cutting a Chinese cabbage to a predetermined size, and then, using 55 to 75 parts by weight of salt water having a concentration of 10 to 16%, sieving at 15 to 20 ° C for 15 to 20 hours, Washing; Removing the water of the washed Chinese cabbage, chilling it in a refrigerator, cutting it to a predetermined size, sorting it and storing it in a predetermined unit; Preparing a kimchi basic seasoning including radish, green onion, garlic, onion, anchovy or cornstarch sauce, red pepper powder and the like; The blueberry juice was prepared by mixing the blueberry juice or the blueberry juice with the sugar at a ratio of 1: 1, which was milled with a blender, and then aged for 5 to 7 weeks % With a Kimchi base seasoning; And mixing the prepared sauce with pickled Chinese cabbage.

Meanwhile, in the step of mixing with the basic seasoning of Kimchi, 0.1 to 10% by weight of powder obtained by drying and pulverizing blueberry at 100 to 100% by weight of base seasoning at 40 to 50 캜 is provided .

Meanwhile, in the mixing step with the above-mentioned basic sauce, the leaves of blueberry are selected and washed with 100% by weight of the basic sauce, and the leaves are heated and cooled to roast the blueberry leaves. The roasted blueberry leaves And 0.1 to 15% by weight of blueberry leaf powder obtained by pulverizing the pulverized blueberry leaves with a pulverizer to obtain a kimchi.

Meanwhile, 400 to 450 parts by weight of a solvent is added based on 100 parts by weight of the blueberry raw leaves or the washed and dried blueberry dried leaves selected by washing the leaves of the blueberry in 100% by weight of the basic sauce in the mixing step with the above- And heating the mixture at 70 to 80 ° C. for 100 to 150 minutes and cooling the mixture to 0.2 to 50% by weight of distilled blueberry leaf extract.

On the other hand, the total amount of the blueberry raw leaves or the dried blueberry fresh leaves or blueberry dry leaves after the washing is cut into 30-50 mm, And 10 to 50 parts by weight of a blueberry.

According to the present invention, a blueberry kimchi having a high degree of preference is prepared using a mixture of blueberry extract, blueberry powder, blueberry leaf powder, blueberry leaf extract, and blueberry leaf and blueberry, By using C3G containing material, it is possible to manufacture blueberry kimchi which has unique functionalities of C3G component and can be eaten for a long period of time with minimal use of red pepper powder, excellent in sensory properties and not so fast.

The kimchi of the present invention is expected to have a high preference for foreigners and children who do not like strong spicy flavor and aroma peculiar to red pepper powder, women who are pregnant and women who need to feed their babies immediately after giving birth.

Hereinafter, the present invention will be described in detail so that those skilled in the art can easily understand and reproduce the present invention.

Cutting the Chinese cabbage to a predetermined size and then sprinkling it at 15 to 20 ° C for 15 to 20 hours using 55 to 75 parts by weight of 10 to 16% Removing the water of the washed Chinese cabbage, chilling it in a refrigerator, cutting it to a predetermined size, sorting it and storing it in a predetermined unit; Preparing a kimchi basic seasoning including radish, green onion, garlic, onion, anchovy or cornstarch sauce, red pepper powder and the like; The blueberry juice was prepared by mixing the blueberry juice or the blueberry juice with the sugar at a ratio of 1: 1, which was milled with a blender, and then aged for 5 to 7 weeks % With Kimchi basic seasoning to prepare a mixed seasoning; And mixing the prepared mixed sauce with the pickled Chinese cabbage.

The manufacturing method according to the present invention will be described in more detail as follows.

<First Step>

The Chinese cabbage is cut, and it is sectioned at a concentration of 10-16% of saline. Salting is carried out at 15-20 ° C for 15-20 hours by using 55-75 parts by weight of brine. Generally, it is cut for about 12 hours , And it has been conventionally cut to 20%. However, the present invention slightly reduces the concentration of the kimchi so as not to feel rejection against kimchi made by children or foreigners.

At this time, the cutting of the Chinese cabbage is carried out by cutting to two sides or cutting to four sides, which is a general method, and the number of cutting the Chinese cabbage is not limited to the present invention.

In addition, the washing process was repeated 3 to 4 times in the washing container to wash away except for the salt impregnated inside the cabbage.

<Second Step>

The process of dewatering the washed Chinese cabbage is usually carried out in a household and then drained by itself. However, when it is forcedly dewatered in a dehydrator, the time is drastically reduced and the dehydration efficiency is excellent.

If the dehydrated Chinese cabbage has been aged for a certain period of time, it is prevented that the Chinese cabbage having a temperature rise in a series of steps is ripened, so that a crisp texture can be obtained for a long time.

After that, the Chinese cabbage is cut to a size that can be eaten. This method can be said to have been mainly used for the walks, but the intention to reduce the size of the green leaves of Chinese cabbages As shown in Fig.

<Step 3>

Among the prepared materials, the radish and the wave are preferably washed and dehydrated and then cut, and the garlic and the onion are preferably washed and then ground by a blender.

In addition, the kimchi may add various basic seasoning materials according to the taste, but the present invention is based on the fact that the ginger and the pear are crushed by a blender after the washing, and especially the addition of the pear is accompanied by the taste of blueberry, .

Also, in case of anchovy (anchovy or canary), it is preferable to use a clear part on the top of the anchovy sauce after boiling, cooling and precipitating the impurities.

In this case, the basic seasonings of kimchi include 20% by weight of red pepper powder, 20% by weight of red pepper powder, 20% by weight of red pepper powder, A mixture of 10% by weight of caramel, 30% by weight of pear, 2% by weight of ginger, 5% by weight of garlic, 3% by weight of onion, 3% by weight of fish sauce, 3% by weight of shrimp, 2% by weight of sugar and 2% by weight of salt.

<Step 4>

The third step is to prepare the basic seasonings of kimchi, but in the fourth step, it gives off the taste of the children with the taste and aroma. The content of vitamin C is 2 times of mandarin orange, 10 times of apple, and the function of adrenal cortex It is effective for fatigue recovery and physical strength enhancement and strengthens human immunity.

The blueberries may be washed with fresh blueberry pellets and then mixed with a blender to use the blueberry juice. In addition to the fresh blueberries, the dried blueberries or the frozen blueberries may be used. In this case, It is supposed to increase the growth of lactic acid bacteria in the fermentation process of kimchi prepared with a large amount of calcium.

In place of the above-mentioned blueberry juice, it is also possible to use sugar, glucose, fructose, maltose, sugar syrup, dextrin, maltose, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inulin oligosaccharide, galactooligosaccharide, But are not limited to, oligosaccharides, sucralose, honey, propolis, trehalos, stevioside, aspartame, raffinose, sorbitol, xylitol, At least one selected from among mannitol, mannitol, rhamnitol, inositol, erythritol, paratinose and quercitol is used as a sugar solution. A blueberry concentrate obtained through low temperature aging for a predetermined time after mixing with blueberry can be used.

The ratio of the blueberry concentrate contains an anthocyanin ingredient, which is an effective component of blueberries, and controls the flavor inherent to the blueberry concentrate to derive a mixing ratio suitable for sensory superior taste and flavor.

Alternatively, the blueberry filtrate obtained by heating the blueberry at a temperature of 60 to 100 DEG C and then the blueberry filtrate, or the blueberry extract obtained by concentrating the blueberry filtrate and the sugar solution using a vacuum low- , Or a blueberry extract obtained by mixing blueberry and sugar solution at a ratio of 1: 1 and aging at room temperature or low temperature for a predetermined period of time.

Then, one or more of blueberry juice, blueberry juice, blueberry juice, blueberry juice, or blueberry juice is selected based on 100% by weight of the basic seasoning of kimchi and mixed with 5 to 7% do.

In addition, a mixed seasoning in which one or more of the blueberry juice, blueberry filtrate, or blueberry extract is mixed with the above-mentioned basic seasoning of kimchi may be used, and a blueberry powder, a blueberry leaf powder, a blueberry leaf extract, The extract may be one or more selected from berry leaves and egg plant extracts.

First, the present invention provides a method for manufacturing kimchi using blueberry comprising 100% by weight of the above-mentioned kimchi base seasoning and 0.1 to 10% by weight of powder obtained by drying and pulverizing blueberry at 40 ° C to 50 ° C.

In addition, the blueberry powder is used in the above-described basic seasoning of Kimchi, the mixed seasoning in which at least one of the above-mentioned blueberry juice, blueberry filtrate or blueberry extract is mixed, or the basic seasoning of Kimchi, 0.1 to 0.5% by weight of blueberry powder is preferably added.

In addition, the process of selecting and washing the leaves of blueberry at 100% by weight of the above-mentioned basic seasoning of kimchi, heating and cooling the leaves, roasting the blueberry leaves, and then stirring the roasted blueberry leaves with a pulverizer, And 0.1 to 15 wt% of a blueberry leaf powder obtained by pulverizing a blueberry leaf into a powder form.

The blueberry leaves contain chlorogenic acid, cadetin, dietary fiber, calcium, iron, manganese, etc. In particular, blueberry leaves contain a large amount of chlorogenic acid as a phenol compound, There is little change in quality during storage, so the product value can be maintained for a long time.

Thus, a mixture of the above-mentioned Kimchi basic seasoning, the blueberry juice, the blueberry filtrate or the blueberry extract, or the blueberry leaf powder is used as the basic seasoning for kimchi. In this case, It is preferable to add 0.1 to 10% by weight of the blueberry leaf powder.

In addition, 400 to 450 parts by weight of a solvent is added to 100 parts by weight of the above-mentioned basic seasoning of kimchi and 100 parts by weight of dried blueberry leaves or dried and dried blueberry leaves, The present invention also provides a method for manufacturing kimchi using blueberry comprising 0.2 to 50% by weight of distilled blueberry leaf extract after being heated for ~ 150 minutes and then cooled.

When preparing the above-mentioned blueberry leaf extract, water or purified water is used as a solvent, and a mixture of the above-mentioned Kimchi basic seasoning, the above-mentioned blueberry juice, a blueberry filtrate or a blueberry extract, And the blueberry leaf extract is preferably added in an amount of 0.1 to 10% by weight based on the total weight of the mixed seasonings.

The total amount of the dried blueberry leaves or the dried blueberry leaves of the present invention is not particularly limited as far as the total amount of the dried leaves of the blueberry leaves or the dry leaves of the dried blueberry leaves is not less than 30-50 mm, And 10 to 50 parts by weight of a solvent, heating the mixture, cooling the mixture, and extracting the mixture with distilled blueberry leaves and blueberry branches.

When the mixed extract containing the distilled blueberry leaves and the extract of the blueberry branches is prepared, 100 parts by weight of the dried leaves of the blueberry is blended with the cell of the blueberry tree or the young larvae of the blueberry tree by 30 to 50 mm And 10 to 50 parts by weight of dry branches cut and dried after the blueberry was harvested. After a certain period of time after harvesting the blueberry, the cell was cut into a certain length at the shortest end of the branch of the blueberry tree , And the mixed extract is used in the above-mentioned basic seasoning, the mixed seasoning in which at least one of the above-mentioned blueberry juice, blueberry filtrate or blueberry extract is mixed, or the basic seasoning of kimchi, It is preferable to add 0.1 to 10% by weight of the mixed extract.

<Step 5>

The present invention is completed by mixing mixed seasonings with pickled Chinese cabbage. It can be said that kimchi is differentiated from common kimchi by preparing a kimchi by adding an appropriate amount to the standard of mixing use (Notice of Food & Drug Administration: No. 2012-17) have.

The blueberry-made kimchi prepared by this series of processes has a low salt concentration and the taste and flavor of blueberry penetrates into the kimchi, so that the kimchi can be easily contacted by children or foreigners.

In addition, salt water or salt used in the process of cutting the Chinese cabbage can be used as a salt of the basic seasoning of Kimchi, and a process for producing the soil salt and the bamboo salt as described below will be described.

First, the earth salt is pumped by a pump to pour saline in the surrounding waters of Uljin in the sea water of the East Sea and sends it to the evaporation paper, evaporates moisture for a predetermined time to collect saline at a certain salinity, forms a top plate, And a drying step of spraying the brine of the evaporation paper to the matatto and drying the matte is repeated several times. Thereafter, the matallo mixed with the loess is mixed with the brine of the evaporation paper, After the concentration of the salt concentrated in the loess and the marathon is melted and stored as a function of a certain salinity, the concentrated solution is filtered through a filter to remove impurities and then the filtered solution is heated in a kiln for a predetermined period of time And the soil is evaporated to produce soil. Then, the generated soil is collected and transferred to a drying chamber. Dehydrated and dried to remove the guard is to prepare a toyeom, wherein the produced toyeom is made of a low chloride condition with low sodium content, and has a high quality toyeom abundant mineral content while feel the sweetness in salt.

The salt thus prepared is used as salt water in the harvesting process of Chinese cabbage according to the present invention. In this case, the salted water concentration is 10-16%, but the salted water concentration is 10-16% Salt water with salt concentration of 0.5% or less, which is lower than salinity, is subjected to pickling for 1 ~ 5 hours again. At this time, salt concentration of salt is 10 ~ 16% % To 2.5%.

In addition, the salt used for the pickling process of Chinese cabbage, or the bamboo salt used as the salt for the basic seasoning of kimchi, is the highest quality product in bamboo salt and maximizes the efficacy of the salt to reduce the acidic salt to alkaline, It is also known that the common bamboo salt, which is much less effective, is a functional food made by putting bamboo salt powder into toothpaste, soap, soy sauce, soybean paste, etc., and is used in everyday life.

In the production of bamboo bamboo, bamboo, bamboo, loess, rosin, and pine are used in five different materials: bamboo, chrysanthemum, and pine. Put it in a steel kiln and bake it once with pine wood fire, and it becomes ashes and the salt melts like a white column.

Through this process, the large oil in the bamboo is pushed into the salt, poured into the salt, crushed the solidified salt lump into flour, put it in another bowl and bake it eight times, and when it burns ninth, If the temperature is raised above 2,500 ℃, the salt will melt and flow down like lava and become hardened with purple amethyst color.

Bamboo salt is an effective treatment for inflammation and ulcers by treating the acidic environment of the stomach with 3 times as much salt and 3 times as much as the salt, and it is excellent for all kinds of diseases. However, eating bamboo salt will prevent panic do.

In addition, kimchi is prepared by mixing together fried baked flaxseed containing a large amount of omega-3 fatty acid as a vegetable, to be mixed with 0.1 to 10 wt% of baked flaxseed powder to 100 wt% of the kimchi base flour, Omega-3 contained in flaxseed is an essential fatty acid that can not be produced by the human body itself, such as DHA and EPA, which grows and develops in children. Vegetable roasted flaxseed is said to have an omega-3 content of 44 times that of mackerel, and estrogen is 2,700 times that of pomegranate.

Therefore, it is possible to obtain the effect of increasing the immunity of the human body by adding tohitis or bamboo salt and flaxseed which are added to the basic seasonings of kimchi, and when the flaxseed is cooked in the fire, a unique chewy taste is added to obtain a different texture Can also be obtained at the same time.

Therefore, the kimchi prepared by the above-described method contains a large amount of antioxidant substances contained in blueberries and is slowly aged in the process of aging. Therefore, when the kimchi is put into the refrigerator immediately, After aging, it can be stored in a kimchi refrigerator and you can eat kimchi containing a blueberry with a lot of lactic acid bacteria, while increasing the texture of kimchi for a long time.

[Experimental Example] Sensory Evaluation on Preferences

Sensitivity tests were conducted on preference indexes of fragrance and taste to 35 men and 35 persons who were sufficiently recognized for the purpose of evaluation of the preference of blueberry kimchi according to the embodiment of the blueberry kimchi.

The sensory test was rated as 5 points and the following criteria were given for each score.

Rating 1: very bad, rating 2: bad, rating 3: normal, rating 4: good. Rating 5: Very good.

The results of the sensory evaluation were expressed as an average of the ratings given by 35 persons (up to two decimal places), and the results are shown in Table 1 below.

Example 1 is a kimchi prepared by mixing blueberry juice and blueberry extract at a ratio of 1: 1 by weight, and mixing the mixture with 100% by weight of the basic seasoning of Kimchi at 5% by weight, Example 2 is a mixture of the mixture of Example 1 In preparation of the seasoning, 100% by weight of the basic seasoning of Kimchi was mixed with 3% by weight of blueberry powder. In Example 3, 10% by weight of blueberry leaf extract was added to 100% by weight of the basic seasoning of kimchi in preparation of the mixed seasoning of Example 1, In Example 5, in preparation of the mixed seasoning of Example 1, 100% by weight of the basic seasoning of Kimchi was mixed with 10% by weight of mixed extract of blueberry leaves and branches, .

As a comparative example, a general kimchi prepared with a kimchi basic sauce without blueberry was used.

 Sensory evaluation result division color incense flavor Likelihood Example 1 4.56 4.85 4.42 4.61 Example 2 4.58 4.86 4.62 4.68 Example 3 4.50 4.75 4.42 4.56 Example 4 4.81 4.84 4.52 4.72 Example 5 4.78 4.65 4.56 4.66 Comparative Example 3.56 3.84 3.81 3.73

The results of sensory evaluation with the kimchi prepared by the methods of Examples 1 to 5 and Comparative Examples are shown in Table 1 below. As a result, Examples 1 to 5 showed higher scores in color, flavor, taste, and preference than the kimchi of the comparative example, and the kimchi was prepared by the methods of Examples 1 to 5, I can confirm that I can do it.

Claims (9)

delete delete delete delete delete delete delete After cutting the Chinese cabbage to a predetermined size, it is salted for 15 to 20 hours at 15 to 20 ° C using 55 to 75 parts by weight of 10 to 16% salt water, and then washed several times in a washing vessel, And then drying the resultant laminate to form a topping board. Then, the topping laminate having the laminated soap is put together with a mortar mixed with loess and brine to form a condensed function. The concentrated function is then filtered, A pickling and washing step using dechlorinated soil and dehydrated and dried;
Removing the water of the washed Chinese cabbage, chilling it in a refrigerator, cutting it to a predetermined size, sorting it and storing it in a predetermined unit;
Kimchi ground seasoning including radish, garlic, onion, fish sauce, red pepper powder is prepared, and the leaves of the blueberry are selected and washed to heat and cool the leaves. The blueberry leaves are roasted, The blueberry leaves are pulverized by a pulverizer, and the pulverized blueberry leaves are pulverized into powder, and the blueberry leaves are blended in an amount of 0.1 to 15% by weight based on 100% by weight of the basic seasoning of kimchi, And at least one selected from crushed blueberry juice, blueberry filtrate, blueberry concentrate or blueberry extract is selected and washed by 5 to 7% by weight based on 100% by weight of the basic seasoning of kimchi and the leaves of blueberry Blueberry fresh leaves or dried blueberries after washing 100 parts by weight of fresh leaves of blueberry trees or blueberry trees cut into 30 to 50 mm 10 to 50 parts by weight of a dry branch after cutting is added, 400 to 450 parts by weight of a solvent is added, and the mixture is heated at 70 to 80 ° C. for 100 to 150 minutes. After cooling, Mixing 0.1 to 10% by weight based on weight% with a kimchi base seasoning to prepare a mixed seasoning;
Mixing the prepared mixed sauce with pickled Chinese cabbage;
Aging the pickled Chinese cabbage mixed with the mixed seasoning at a room temperature for 2 to 3 days;
And storing the kimchi in a domestic refrigerator before ingesting the first-aged kimchi. A kimchi which is produced by the method of claim 8.