KR102443902B1 - Method for manufacturing kimchi - Google Patents

Abstract

The production method of kimchi includes a pickling step of pickling cabbage in brine; Washing the pickled cabbage, washing and dehydration step of naturally drying in the shade; a seasoning manufacturing step of preparing kimchi seasoning to mix with the washed and dehydrated Chinese cabbage; a tossing step of mixing the seasoning with the washed and dehydrated Chinese cabbage; and a ripening step of ripening the cabbage mixed with the seasoning. The seasoning manufacturing step includes preparing cabbage roots; and removing the bitter taste of the cabbage root.

Description

The manufacturing method of kimchi {METHOD FOR MANUFACTURING KIMCHI}

The present invention relates to a method for producing kimchi, and more particularly, to a method for producing kimchi containing cabbage root as a seasoning.

In general, kimchi is a traditional Korean fermented food made from cabbage or radish as a main ingredient and fermented by adding various auxiliary ingredients.

Kimchi is fermented with various seasonings such as Chinese cabbage, radish, red pepper powder, and garlic, and has a unique taste and aroma. Since ancient times, kimchi has been known as a stored food that supplies nutrients such as vitamins and minerals in winter when vegetables are scarce.

Kimchi has a bowel action that prevents constipation and suppresses diseases such as enteritis and colitis due to the abundance of fiber in Chinese cabbage, and it cleanses the intestines through the combined action of vegetable juice and salt, and promotes the secretion of pectin, a proteolytic enzyme in the stomach. It aids digestion and absorption, and promotes digestion by normalizing the distribution of microorganisms in the intestine.

Lactic acid bacteria generated as kimchi is fermented not only produce sour taste by suppressing harmful bacteria, but also have an antibacterial action that prevents abnormal fermentation and suppresses pathogens. Most of the ingredients, such as garlic, red pepper, ginger, etc., show pharmacological action.

In general, when used as a seasoning for kimchi, cabbage roots are not used because of their bitter taste.

Registered Patent Publication No. 10-1699823

The problem to be solved by the present invention is to provide a method for producing kimchi using the cabbage root as a seasoning by improving the bitter taste of the cabbage root.

An object of the present invention is a pickling step of pickling cabbage in brine; Washing the pickled cabbage, washing and dehydration step of naturally drying in the shade; a seasoning manufacturing step of preparing kimchi seasoning to mix with the washed and dehydrated Chinese cabbage; a tossing step of mixing the seasoning with the washed and dehydrated Chinese cabbage; And it can be achieved by a method for producing kimchi comprising a; and a ripening step of ripening the cabbage mixed with the seasoning. The seasoning manufacturing step includes preparing cabbage roots; and removing the bitter taste of the cabbage root.

According to the present invention, it is possible to provide a method for producing kimchi using the cabbage root as a seasoning by improving the bitter taste of the cabbage root.

1 is a flowchart schematically illustrating a method of manufacturing kimchi according to an embodiment of the present invention.
2 is a flowchart schematically illustrating a pickling step included in the method for producing kimchi according to an embodiment of the present invention.

The above objects, other objects, features and advantages of the present invention will be easily understood through the following preferred embodiments in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

In describing each figure, like reference numerals have been used for like elements. In the accompanying drawings, the dimensions of the structures are enlarged than the actual size for clarity of the present invention. Terms such as first, second, etc. may be used to describe various elements, but the elements should not be limited by the terms. The above terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, a first component may be referred to as a second component, and similarly, a second component may also be referred to as a first component. The singular expression includes the plural expression unless the context clearly dictates otherwise.

In the present application, terms such as “comprise” or “have” are intended to designate that a feature, number, step, operation, component, part, or combination thereof described in the specification exists, but one or more other features It is to be understood that it does not preclude the possibility of the presence or addition of numbers, steps, operations, components, parts, or combinations thereof. Also, when a part of a layer, film, region, plate, etc. is said to be “on” another part, this includes not only cases where it is “directly on” another part, but also cases where another part is in between. Conversely, when a part, such as a layer, film, region, plate, etc., is "under" another part, this includes not only cases where it is "directly under" another part, but also cases where there is another part in between.

Unless otherwise specified, all numbers, values, and/or expressions expressing quantities of ingredients, reaction conditions, and materials used herein contain, among other things, a variety of measurements that occur in obtaining such values in which such numbers are essentially obtained. Since they are approximations reflecting uncertainty, it should be understood as being modified by the term "about" in all cases. Also, where this disclosure discloses numerical ranges, such ranges are continuous and inclusive of all values from the minimum to the maximum inclusive of the range, unless otherwise indicated. Furthermore, when such ranges refer to integers, all integers inclusive from the minimum to the maximum inclusive are included, unless otherwise indicated.

In this specification, when a range is described for a variable, the variable will be understood to include all values within the stated range including the stated endpoints of the range. For example, a range of “5 to 10” includes the values of 5, 6, 7, 8, 9, and 10, as well as any subranges such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, etc. It will be understood to include any value between integers that are appropriate for the scope of the recited range, such as 5.5, 6.5, 7.5, 5.5 to 8.5 and 6.5 to 9, and the like. Also for example, ranges of “10% to 30%” include values of 10%, 11%, 12%, 13%, etc. and all integers up to and including 30%, as well as 10% to 15%, 12% to It will be understood to include any subrange, such as 18 %, 20 % to 30 %, etc., as well as any value between reasonable integers within the scope of the stated range, such as 10.5 %, 15.5 %, 25.5 %, and the like.

Unless otherwise defined, all terms (including technical and scientific terms) used herein will have the meaning commonly understood by those of ordinary skill in the art to which this invention belongs. In addition, terms defined in a commonly used dictionary are not to be interpreted ideally or excessively unless clearly specifically defined.

Hereinafter, a method of manufacturing kimchi according to an embodiment of the present invention will be described with reference to the drawings.

1 is a flowchart schematically illustrating a method of manufacturing kimchi according to an embodiment of the present invention. 2 is a flowchart schematically illustrating a pickling step included in the method for manufacturing kimchi according to an embodiment of the present invention.

1 and 2, the method of manufacturing kimchi according to an embodiment of the present invention includes a pickling step (S100), a washing and dehydrating step (S200), a seasoning manufacturing step (S300), a tossing step (S400), and an aging step (S500).

Hereinafter, cabbage kimchi has been described as an example, but the present invention is not limited thereto, and various kimchi such as kkakdugi using radish may be manufactured by the method for producing kimchi according to an embodiment of the present invention.

First, select and trim the cabbage. After trimming the Chinese cabbage or before trimming the Chinese cabbage, it may further include washing the Chinese cabbage. The trimmed cabbage can be divided into multiple sides. The step of trimming the Chinese cabbage includes dividing the Chinese cabbage into parts except for the root and the root.

1 to 2, the selected and trimmed cabbage is pickled (S100). The pickling step (S100) may be performed by soaking the Chinese cabbage in brine. The brine may be prepared by mixing sea salt and purified water. Sea salt is salt made using seawater, and when high tide comes in, a salt pan is built, and when the tide comes in, it is locked in the salt pan, and when it is evaporated by exposure to sunlight, it can mean that the salt contained in the sea water is crystallized and made of salt. The sea salt may be, for example, salt from which bittern has been removed. Purified water may mean water purified through a water filtration system.

The brine may have a percent concentration of 5 to 15%. For example, the brine may have a percent concentration of 10%. If the concentration of the brine is less than 5 percent, the Chinese cabbage is not sufficiently pickled, and if it is more than 15 percent, the Chinese cabbage is too salty and may lose its texture.

일 때, 3 내지 5 시간동안 수행될 수 있다. 예를 들어, 절임 단계(S100)는 여름철(6 내지 8월)에 4 시간동안 수행될 수 있다. 상기 범위 미만이면, 배추가 충분히 절여지지 않고, 상기 범위 초과이면, 김치가 너무 절여져, 김치 고유의 식감을 잃을 수 있다.The pickling step (S100) is at a temperature of 25 to 45

In one case, it may be carried out for 3 to 5 hours. For example, the pickling step (S100) may be performed for 4 hours in summer (June to August). If it is less than the above range, the cabbage is not sufficiently pickled, and if it exceeds the above range, the kimchi may be pickled too much, and the unique texture of kimchi may be lost.

일 때, 7 내지 9 시간동안 수행될 수 있다. 예를 들어, 절임 단계(S100)는 겨울철(11 내지 2월)에 8 시간동안 수행될 수 있다. 상기 범위 미만이면, 배추가 충분히 절여지지 않고, 상기 범위 초과이면, 김치가 너무 절여져, 김치 고유의 식감을 잃을 수 있다.The pickling step (S100) is a temperature of -20 to 5

, it may be carried out for 7 to 9 hours. For example, the pickling step (S100) may be performed for 8 hours in winter (November to February). If it is less than the above range, the cabbage is not sufficiently pickled, and if it exceeds the above range, the kimchi may be pickled too much, and the unique texture of kimchi may be lost.

The pickled cabbage is washed and dehydrated (S200). In the washing and dehydration step (S200), the pickled cabbage may be washed 3 to 4 times in running water, for example. Thereby, impurities can be removed. Washed cabbage can be dried naturally in the shade out of the sun. For example, the washed Chinese cabbage may be naturally dried for 1 to 5 hours.

Prepare kimchi seasoning (S300). The seasoning manufacturing step (S300) may be performed before or after performing the pickling step (S100) and the washing and dehydration step (S200), or may be performed simultaneously.

Kimchi seasoning contains cabbage root. The seasoning manufacturing step (S300) includes a step of preparing the cabbage root (S310), and a step of removing the bitter taste of the cabbage root (S320).

The seasoning manufacturing step (S300) may further include the step of grinding the cabbage root from which the bitter taste has been removed to form a Chinese cabbage root powder. Cabbage root powder can form a kimchi seasoning with other seasonings. The content of the cabbage root may be, for example, 1 to 10 parts by weight based on 100 parts by weight of the kimchi seasoning. Outside the above range, the taste of kimchi may be altered.

In one embodiment, the step (S320) of removing the bitter taste of the cabbage root may include freezing the cabbage root, thawing the frozen cabbage root, and dehydrating the thawed cabbage root. The step (S320) of removing the bitter taste of the cabbage root may be performed once or may be performed multiple times. For example, the step ( S320 ) of removing the bitter taste of the cabbage root may be performed 2 times, 3 times, or 4 times. More specifically, each of the freezing step, the thawing step, and the dehydration step may be performed once or may be performed multiple times. For example, each of the steps of freezing, thawing, and dehydration may be performed twice, three times, or four times.

The freezing step can be carried out at -70 to -5 °C for 3-5 hours. If it is less than the above range, the temperature may be low and the cabbage root may be damaged, and if it exceeds the above range, the bitter taste of the cabbage root may not be sufficiently removed.

In one embodiment, the step of removing the bitter taste of the Chinese cabbage root ( S320 ) may include preparing the chicory root, and mixing the chicory root and the Chinese cabbage root. Chicory is a dicotyledonous perennial herb in the order Asteraceae. Chicory root contains a large amount of components such as carotene and iron, which improves sterilization and antibacterial action.

The step of removing the bitter taste of the Chinese cabbage root (S320) may further include grinding chicory roots to form chicory root powder.

The mixed chicory root and Chinese cabbage root may be crushed and mixed with other seasonings in powder form to form a kimchi seasoning. However, the present invention is not limited thereto, and after mixing chicory root powder and Chinese cabbage root, it may be pulverized. Each of chicory root and Chinese cabbage root may be pulverized to form chicory root powder and Chinese cabbage root powder, respectively, and then mixed. You can also mix and grind chicory root and Chinese cabbage root powder. The size of the Chinese cabbage root powder may be, for example, 0.1 to 3 mm. The size of chicory root powder may be, for example, 0.1 to 3 mm.

The weight ratio of Chinese cabbage root and chicory root may be, for example, 0.8:1 to 1.2:1. If it is less than the above range, chicory root may be used excessively, and if it is above the above range, the bitter taste of Chinese cabbage root may not be sufficiently removed.

The kimchi seasoning may further include, for example, at least one of garlic, onion, ginger, radish, anchovy fish sauce, salted shrimp, sea salt, green onion, chives, red pepper powder, starch syrup, apple, pear, and natural seasoning. However, the present invention is not limited thereto, and various ingredients may be added to the kimchi seasoning according to the user's preference.

The seasoning manufacturing step (S300) is based on 100 parts by weight of the kimchi seasoning, 1 to 10 parts by weight of cabbage root from which bitter taste has been removed, 7 to 8 parts by weight of garlic, 7 to 8 parts by weight of onion, 7 to 8 parts by weight of ginger, and radish. 10 to 20 parts by weight, 9 to 10 parts by weight of anchovy fish sauce, 7 to 8 parts by weight of shrimp sauce, 7 to 8 parts by weight of sea salt, 3 to 4 parts by weight of green onions, 3 to 4 parts by weight of chives, 15 to 20 parts by weight of red pepper powder, starch syrup 5 to 10 parts by weight, 3 to 4 parts by weight of apples, 3 to 4 parts by weight of pears, and 1 to 1.5 parts by weight of natural seasoning may be mixed. However, the mixing ratio of the ingredients constituting the kimchi seasoning may be arbitrarily adjusted by the user within the range used for general kimchi according to the preferred taste.

When the bitterness of the cabbage root is removed by freezing, thawing, and dehydration steps, the content of the cabbage root from which the bitter taste is removed may be, for example, 1 to 10 parts by weight based on 100 parts by weight of the kimchi seasoning.

When the Chinese cabbage root is mixed with the chicory root to remove the bitter taste, the content of the mixture of the Chinese cabbage root and the chicory root may be, for example, 1 to 10 parts by weight based on 100 parts by weight of the kimchi seasoning. However, the present invention is not limited thereto, and only the cabbage root from which the chicory root is removed and the bitter taste has been removed may be included in the kimchi seasoning. At this time, the content of the cabbage root may be, for example, 1 to 10 parts by weight based on 100 parts by weight of the kimchi seasoning.

Garlic promotes the fermentation of kimchi and improves sterilization and antibacterial action. Garlic can be ground and used. The content of garlic may be, for example, 7 to 8 parts by weight based on 100 parts by weight of the kimchi seasoning. If the content of garlic is less than 7 parts by weight, the content of garlic is insufficient, the fermentation effect may be deteriorated, and if it exceeds 8 parts by weight, the taste of kimchi may be altered.

Onions contain glucose, fructose, and maltose, which can make them sweet. Onions are rich in vitamins B1, B2, and C, and can promote the secretion of digestive juices. The content of the onion may be, for example, 7 to 8 parts by weight based on 100 parts by weight of the kimchi seasoning. If the content of onion is less than 7 parts by weight, the taste of kimchi may be deteriorated due to the small amount of onion, and if it is more than 8 parts by weight, kimchi may be too sweet due to the strong smell of onion.

Ginger stimulates appetite, aids digestion, and has a bactericidal effect. Ginger can enhance the taste of the seasoning. The content of ginger may be, for example, 7 to 8 parts by weight based on 100 parts by weight of the kimchi seasoning. If the content of ginger is less than 7 parts by weight, the taste of the seasoning may not be improved, and if it is more than 8 parts by weight, the taste of ginger may be too strong, resulting in poor texture.

Radish may mean thinly sliced radish. Radish is rich in vitamins B and C, and contains a lot of amylase and dietary fiber, so it plays a role in providing the cool taste of kimchi. The content of radish may be, for example, 10 to 20 parts by weight based on 100 parts by weight of the kimchi seasoning. If the content of radish is less than 10 parts by weight, the cool taste of kimchi cannot be sufficiently produced, and if it exceeds 20 parts by weight, the taste of radish is too strong, and the texture may be deteriorated.

Anchovy fish sauce contains proteolytic enzymes and microorganisms, so it can break down proteins and realize the salty taste of kimchi. The content of the anchovy fish sauce may be, for example, 9 to 10 parts by weight based on 100 parts by weight of the kimchi seasoning. If the content of the anchovy fish sauce is less than 9 parts by weight, the salty taste of kimchi cannot be sufficiently produced.

Salted shrimp contains digestive enzymes, vitamin B1, niacin, etc., and can realize the umami taste of kimchi. The content of salted shrimp may be, for example, 7 to 8 parts by weight based on 100 parts by weight of the kimchi seasoning. If the content of salted shrimp is less than 7 parts by weight, the umami taste of kimchi cannot be sufficiently produced, and if it is more than 8 parts by weight, the taste of salted shrimp is too strong, and the texture of kimchi may be deteriorated.

Sea salt is salt from which the bittern has been removed and serves as a seasoning for kimchi seasoning. The content of the sea salt may be, for example, 7 to 8 parts by weight based on 100 parts by weight of the kimchi seasoning. If the content of sea salt is less than 7 parts by weight, the salty taste of kimchi cannot be sufficiently produced, and if it exceeds 8 parts by weight, the salty taste is too strong and the texture of the kimchi may be deteriorated.

Green onions have a bactericidal and detoxifying action. Green onions are rich in mineral salts such as calcium and phosphorus, vitamins A and C, and sulfur, so they warm the body and help the stomach function. Green onions detoxify fish by sterilizing. The content of green onions may be, for example, 3 to 4 parts by weight based on 100 parts by weight of the kimchi seasoning. If the content of green onions is less than 3 parts by weight, the taste of kimchi may be changed due to the small amount of green onions, and if it is more than 4 parts by weight, the flavor of kimchi may be changed due to the strong smell of green onions.

Leeks are rich in nutrients such as vitamins A and C, and can give kimchi a fresh and sharp taste. The content of chives may be, for example, 3 to 4 parts by weight based on 100 parts by weight of the kimchi seasoning. If the content of the leek is less than 3 parts by weight, the amount of chives may be less and the fresh taste may be less, and if it is more than 4 parts by weight, the flavor of the chives may be altered due to the strong flavor of the chives.

Red pepper powder can make kimchi spicy and sweet. Red pepper powder has a high content of vitamin C, and in combination with salted fish and salt, it produces enzymes to break down body fat. The content of red pepper powder may be, for example, 15 to 20 parts by weight based on 100 parts by weight of the kimchi seasoning. If the content of red pepper powder is less than 15 parts by weight, the amount of red pepper powder may be less spicy and sweet, and if it is more than 20 parts by weight, the taste of kimchi may be changed due to excessive spicy.

Starch syrup provides sugar and can keep the seasoning shiny. The content of starch syrup may be, for example, 5 to 10 parts by weight based on 100 parts by weight of the kimchi seasoning. If the content of starch syrup is less than 5 parts by weight, the luster of the seasoning may decrease, and if it exceeds 10 parts by weight, the sugar content is too high, and the kimchi may be too sweet.

Apples can remove the green smell of kimchi and enhance the texture. Apples can be ground and used. The content of the apple may be, for example, 3 to 4 parts by weight based on 100 parts by weight of the kimchi seasoning. If the content of the apple is less than 3 parts by weight, it may not be sufficiently mixed with other seasonings, and if it is more than 4 parts by weight, the flavor of the apple may be too strong.

Pears can remove the green smell of kimchi and enhance the texture. Pears can be used for grinding. The content of the pear may be, for example, 3 to 4 parts by weight based on 100 parts by weight of the kimchi seasoning. If the content of the pear is less than 3 parts by weight, it may not be sufficiently mixed with other seasonings, and if it is more than 4 parts by weight, the flavor of the pear may be too strong.

Natural seasonings can add umami to kimchi. Natural seasonings may include, for example, shiitake mushrooms. Natural seasonings can be ground and used. The content of the natural seasoning may be, for example, 1 to 1.5 parts by weight based on 100 parts by weight of the kimchi seasoning. If the content of the natural seasoning is less than 1 part by weight, the umami effect may be insignificant, and if it exceeds 1.5 parts by weight, the original taste and flavor of the kimchi seasoning may be deteriorated.

As mentioned above, the method for producing kimchi according to an embodiment of the present invention includes a tossing step (S400). In the tossing step (S400), the prepared kimchi seasoning is washed and mixed with dehydrated cabbage.

In the tossing step (S400), the washed and dehydrated cabbage is tossed so that the kimchi seasoning can evenly permeate the surface and inside.

Ripe the tossed cabbage (S500). In the aging step (S500), the cabbage mixed with seasoning is aged. The aging step (S500) may be performed, for example, at a temperature of 3 to 5 °C for 6 to 10 days. If the aging temperature is less than 3°C, the kimchi may freeze, and if it is above 5°C, the kimchi may be too aged and lose its original taste. If the aging period is less than 6 days, the ripening may be less and the crispness of the kimchi may be lost.

Hereinafter, the present invention will be described in more detail through specific examples. The following examples are only examples to help the understanding of the present invention, and the scope of the present invention is not limited thereto.

Example 1

In winter, the Chinese cabbages were washed and pickled in 10 percent brine for 8 hours. The pickled cabbage was naturally dried in the shade for 2 hours and then mixed with kimchi seasoning.

Kimchi seasoning is based on 100 parts by weight of kimchi seasoning, 1 to 10 parts by weight of cabbage root, 7 to 8 parts by weight of garlic, 7 to 8 parts by weight of onion, 7 to 8 parts by weight of ginger, 10 to 20 parts by weight of radish, 9 parts by weight of anchovy fish sauce. to 10 parts by weight, 7 to 8 parts by weight of salted shrimp, 7 to 8 parts by weight of sea salt, 3 to 4 parts by weight of green onions, 3 to 4 parts by weight of chives, 15 to 20 parts by weight of red pepper powder, 5 to 10 parts by weight of starch syrup, 3 to apples It was prepared by mixing 4 parts by weight, 3 to 4 parts by weight of pears, and 1 to 1.5 parts by weight of natural seasoning.

In order to remove the bitter taste of Chinese cabbage roots, they were frozen at -70 to -5 °C for 3 to 5 hours. Thaw frozen cabbage roots. The thawed cabbage roots were dehydrated. The dehydrated cabbage roots were frozen again, thawed, and dehydrated again. The dehydrated Chinese cabbage root was crushed to form a Chinese cabbage root powder.

Kimchi was prepared by aging the mixed kimchi at a temperature of 3 to 5 °C for 6 to 10 days.

Example 2

In order to remove the bitter taste of Chinese cabbage roots, instead of performing the freezing, thawing, and dehydration steps twice in Example 1, crushed Chinese cabbage roots and mixed with chicory root powder in a weight ratio of 1:1 except that was performed in the same manner as in Example 1.

Comparative Example 1

In Example 1, kimchi was prepared in the same manner as in Example 1, except that the step of removing the bitter taste of the cabbage root was not performed.

Sensory Test - Preference and Texture

A sensory test was performed on the kimchi prepared in Examples 1, 2 and Comparative Example 1 for 25 men and women aged 20 to 65, respectively.

Table 1 shows the average results of the bitter taste of kimchi, with 10 being the bitterest taste and 0 being the least bitter taste. In addition, Table 1 shows the results of averaging the evaluation of texture as an individual item, setting the most satisfactory upper limit as 10 points and the most unsatisfactory upper limit as 0 points.

As shown in Table 1, the kimchi prepared in Examples 1 and 2 did not have a bitter taste than the kimchi prepared in Comparative Example 1, and it was found that the taste of the kimchi was excellent.

division evaluation of bitterness Preference for taste Example 1 1.7 9.2 Example 2 2.3 8.7 Comparative Example 1 8.9 5.4

In the above, the embodiments of the present invention have been described with reference to the accompanying drawings, but those skilled in the art to which the present invention pertains can practice the present invention in other specific forms without changing its technical spirit or essential features. You will understand that there is Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (8)

Pickling step of pickling cabbage in brine;
Washing the pickled cabbage, washing and dehydration step of naturally drying in the shade;
a seasoning manufacturing step of preparing kimchi seasoning to mix with the washed and dehydrated Chinese cabbage;
a tossing step of mixing the seasoning with the washed and dehydrated Chinese cabbage; and
A ripening step of aging the cabbage mixed with the seasoning at a temperature of 3 to 5 ° C for 6 to 10 days;
The seasoning manufacturing step, preparing the cabbage root; and removing the bitter taste of the cabbage root.
The step of removing the bitter taste of the cabbage root includes: freezing the cabbage root at -70 to -5 °C for 3 to 5 hours; thawing the frozen Chinese cabbage root; and dehydrating the thawed cabbage root.
The seasoning manufacturing step, based on 100 parts by weight of the kimchi seasoning, 1 to 10 parts by weight of the cabbage root from which the bitter taste is removed, 7 to 8 parts by weight of garlic, 7 to 8 parts by weight of onion, 7 to 8 parts by weight of ginger , 10 to 20 parts by weight of radish, 9 to 10 parts by weight of anchovy fish sauce, 7 to 8 parts by weight of shrimp sauce, 7 to 8 parts by weight of sea salt, 3 to 4 parts by weight of green onions, 3 to 4 parts by weight of leek, 15 to 20 parts by weight of red pepper powder A method of producing kimchi carried out further comprising; mixing parts by weight, starch syrup 5 to 10 parts by weight, apples 3 to 4 parts by weight, pears 3 to 4 parts by weight, and natural seasonings 1 to 1.5 parts by weight.
According to claim 1,
The seasoning process is
Grinding the cabbage root from which the bitter taste is removed to form a cabbage root powder; Method for producing kimchi further comprising.
delete According to claim 1,
Each of the freezing step, the thawing step, and the dehydration step is performed a plurality of times. delete delete delete delete

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