KR19980015586A - MILKING Kimchi fermentation process - Google Patents

Abstract

The present invention relates to a process for producing kimchi which is fermented for 6 months in a natural crypt for 6 months and then mixed with a condiments as a raw material and then, It was a problem. It is the pursuit of the present invention to provide a method for producing an old kimchi which is most suitable for freshness and acidity although the kimchi which is not suitable for aging condition and condition is often put into a thick one, Picked Chinese cabbage seeds at the end of November and harvested at the end of November, picked for 15 hours in salted 15% salted water for 14 hours, chickpea powder 8% in 67% of Chinese cabbage naturally dehydrated for 24 hours, 6% of anchovy milk fermented fermented for 6 months at a temperature of 12 ℃ at Celsius temperature, 3% of shrimp milk, 1% of garlic, 0.5% of ginger, 0.1% of hearing, 0.4% of carrot, 3% , 0.1% of glutinous rice bran, 0.1% of apple, 0.1% of pear, 0.3% of leek, 0.4% of leek, 1% of sesame, 2% of salt, 0.2% of squid, 0.1% of plum and 0.1% of benzoic acid. The moon is matured at an average of 12 ° C for about 1 month, and the average is 1 to 4 ° C for 3 months That generated then again 33 months aging process in the crypt of average 0 ℃ from January to June, aging fermentation process for producing a old kimchi, characterized in that producing the old kimchi.

Description

Preparation of fermented fermented Kimchi

In the middle of August, the present invention sowed Korean traditional Chinese cabbage (cultivated) at the end of every August, and produced by the end of November every month. The shrimp milk and anchovy juice were picked up in Chuza Island at the end of May and salt- After fermentation, it is mixed with condiments which is a subsidiary material, and the kimchi is prepared at the beginning of each December. After 6 months of fermentation, it is kept at below the temperature and fully fermented.

Traditionally, Korea has four seasons, and the harvested Chinese cabbage harvested in the last season is salted in salt between November and December, and then it is dipped in seasoning, and then it is called Kimchi, which can be eaten from spring to early summer the following year.

However, Kimchi Kimchi as mentioned above should be preserved for a long time, unlike Kimchi which will be eaten as Kimchi for the next year, and maintenance of proper freshness and acidity was a problem.

Therefore, kimchi which is not suitable for aging conditions and condition is often in a stubborn state, but it is often discarded the following year. However, Kimchi which is fully aged and cooked is suitable for acidity and freshness, which is called old kimchi and is enjoyed from early summer to late summer It is in the spotlight as a delicious food. Accordingly, the present invention provides a method for producing an old kimchi which is optimal in freshness and acidity for many years of experiment manufacture. As a result of pursuing the present invention, a method and a manufacturing method of the present invention will be described below. same.

[Example]

Picked Chinese cabbage (haricot) harvested at the end of November in the end of August, picked in salt water of 15% salinity for 15 hours, and chickpea 8% in cabbage 67%, which was naturally dehydrated in the cabbage for 24 hours, 6% of anchovy milk fermented for 6 months, 3% of shrimp milk, 1% of garlic, 0.5% of ginger, 0.1% of hearing, 0.4% of carrot, 3% of onion, 3% of onion 1%, glutinous rice porridge 0.1%, apple 0.1%, pearl 0.1%, parsley 0.3%, leek 0.4%, sesame 1%, salt 2%, squid 0.2%, plum 0.1% After filling 8 gallons of Onggi, it is loaded with about 20cm of salted cabbage on the surface. In December, it is stored in the crypt of average 12 ℃ for about 1 month. On the following year, it is 1 ~ 4 After aging for 3 months in the crypts of 0 ℃, it is aged for 3 months in the crypt of 0 ℃ from March to June, and freshness and acidity are suitable. do.

According to the manufacturing method of the aging fermentation temperature condition under the above conditions, the old kimchi is naturally completely fermented. Therefore, it is a late-summer type starter with the highest acidity and freshness. It has a taste and nutrition, And the like.

Claims (3)

We picked up harvested Chinese cabbage at the end of November every year in August and picked it in salt water of 15% salinity for 15 hours, and chili powder 8% at 67% of Chinese cabbage which was dehydrated naturally for 24 hours at the plateau, 6% of fermented anchovy fermented for 6 months, 3% of shrimp milk, 1% of garlic, 0.5% of ginger, 0.1% of hearing, 0.4% of carrot, 3% of radish, onion 1 , 0.1% of glutinous rice porridge, 0.1% of apple, 0.1% of pear, 0.3% of parsley, 0.4% of leek, 1% of sesame, 2% of salt, 0.2% of squid, 0.1% of plum and 0.1% In order to aged the cabbage on a scale of 20 cm, the Kimchi pot was aged for about 1 month in an average of 12 ° C in December, and the average was from January to March of the following year After aging for 3 months in the crypt of 1 ~ 4 ℃, after aging for 3 months at the average 0 ℃ from March to June, the old kimchi Aging fermentation process for producing the old kimchi, characterized by joham. The method according to claim 1, wherein the anchovy milk and the shrimp wet are fermented for 6 months at a temperature of 12 캜 for 6 months when purchased from Chuza Island in May at the end of May every year. The method according to claim 1, wherein 0.1% of plum and 0.1% of benzoic acid are added as seasoning ingredients.