KR20120015405A - Kimchi and its manufacturing method - Google Patents

Abstract

PURPOSE: Kimchi with low calorie, and a producing method thereof are provided to secure the red or pink color of the kimchi without using red pepper powder. CONSTITUTION: A producing method of kimchi with low calorie comprises the following steps: mixing 5.5kg of Chinese cabbage, 34ml of water, and 2.5ml of salt; cutting the Chinese cabbage into half before salting; dehydrating the salted Chinese cabbage after washing; preparing vegetables and seasonings, and mixing the vegetables and seasonings to obtain stuffing; inserting the stuffing among layers of the Chinese cabbage; pouring dried pollack and sea tangle stock to the Chinese cabbage mixture; and fermenting the Chinese cabbage mixture. The vegetables include beet, red koji, yam powder, radish, the Chinese cabbage, and other ingredients.

Description

Kimchi and its manufacturing method

The present invention relates to kimchi and a method for manufacturing the same, more specifically, the color of kimchi is red to pink without the addition of red pepper powder, contributes to the functional cholesterol lowering action and anti-cancer, nutritional protein and essential fatty acids It can be provided in a balanced manner, and relates to kimchi that provides a blending ratio of ingredients for the optimal taste based on analysis through the auditory sensory evaluation.

Kimchi is the most common source of nutrition in Koreans' diets. Although there are many kinds of kimchi, there are many ways to make it spicy by adding red pepper powder, but spicy kimchi that suits Korean characteristics is not easy for foreigners to accept. As a result, another method for the globalization of kimchi is required.

In addition, the taste of kimchi depends on the ingredients and texture of the main ingredients of vegetables, and the ingredients and enzymatic actions of seasonings, which are subsidiary ingredients, affecting the ripening of kimchi. Will be critically determined.

Conventional spicy kimchi, which is a general kimchi, needs to be modified to avoid spicy foods or globalization of Korean food. Kimchi of the present invention maintains red to pink color without the use of red pepper powder. While maintaining the red color, which is a symbol, adding healthy functional vegetables to daily foods, it induces anti-carcinogenic detoxification enzymes, promotes cholesterol lowering function, and provides total calories lower than conventional kimchi. By promoting health and by providing a selected ratio through the sensory test to provide a kimchi that can provide the best taste taste.

In order to achieve the above-described object, an experiment was conducted to provide the present invention kimchi in an optimal state, the kimchi of the present invention having the optimum taste and color selected through the pH, acidity, lactic acid bacteria, sensory test of kimchi To provide.

According to a preferred embodiment of the present invention to achieve the above object, the vegetables of the present kimchi is made of beet, red rice, margarine, cabbage, radish, buttercup, fresh, chestnut, jujube, spice is pear, garlic, ginger, chives, It consists of canary sauce and broth.

According to another embodiment of the present invention, the inventors kimchi vegetables 6% beetroot, red yeast 0.1%, 0.5% powder, cabbage 46%, radish 3.7%, buttercup 0.9%, fresh 0.9%, chestnut 0.5%, jujube 0.5% Condiments are made of pear 4.6%, garlic 0.4%, ginger 0.1%, chives 2.2%, canary chop 3%, broth 30.6%.

According to another embodiment of the present invention, the method of manufacturing the kimchi of the present invention prepares 34C (cup) of water and 2.5C of salt on the basis of two cabbages (about 5.5kg) as the first step, cabbage in the second step After dividing into 1/2, pickling in the first step, washing the pickled cabbage after pickling of the cabbage in the third step and then dehydrating, and in the fourth step beet, red rice, margarine, cabbage, radish, buttercup, Prepare the inside by mixing vegetables, pears, chestnuts, jujubes, garlic, ginger, chives, canary chops, broth and broth, and, in the fifth step, mix the mixed vegetables and seasonings with Chinese cabbage layers and mix it. The fermentation process proceeds to the sixth step.

According to another embodiment of the present invention, the production method of the kimchi of the present invention is 130g beet, 2g red pepper, 2g margarine, 10g, radish 80g, 20g parsley, 20g fresh, 9g garlic, 3g ginger, green onions 50g, canned fish 65g, broth 665g.

Through the kimchi of the present invention, it is possible to provide a kimchi that can give red or pink color visually without containing red pepper powder, and by using an anthocyanin contained in beet functionally, induction of anti-cancer detoxifying enzyme to kimchi By giving a certain amount of acid medicine used as a herbal medicine to be used in food without harming the aesthetics, by using monacorin in red yeast soup gives kimchi lowering function, calorie 100g The calorie of sugar is 20.20 Kcal to provide calories lower than general kimchi, and nutritionally, protein, minerals, vitamins and trace metals, essential fatty acids, and to provide abundant.

Vegetables of the kimchi of the present invention is made of beet, red soup, ground powder, Chinese cabbage, radish, buttercup, fresh, chestnut, jujube, spice is made of pear, garlic, ginger, chives, canary chops, kelp broth.

It uses beet with natural red pigment in order to give red or pink color to kimchi without adding red pepper powder.The beet contains high content of anthocyanin which has high induction effect of anti-cancer detoxification enzyme. Non-red color gives cabbage color. Through this, it is possible to make red to pink color in kimchi and to control the color sensitivity of kimchi by increasing or decreasing the use of bits, but according to a preferred embodiment of the present kimchi, 6% of bits are added to give pink flowers to kimchi. .

Red yeast contains monacorin, which has cholesterol inhibitory activity, and is added to provide kimchi with cholesterol lowering function. However, in order to achieve harmony with other materials without considering only the function, red pepper paste is added in an amount of 0.1%.

Maggar gives Kimchi the efficacy of nourishing, ripening, bobby, and branch. It is a trace metal component of acidic powder, which contains more Fe, Cu, Mn, Ni, Zn, etc. So use it in kimchi to be used as a calorie source. Hongguk has been reported to double the effects of lowering blood fat, preventing arteriosclerosis, and treating Alzheimer's disease when ingested with acid pills (announced July 2008, University of Taiwan). Through the present invention, it is intended to provide a ratio that can improve health without damaging the aesthetics by providing 0.1% and 0.5% of margarine. In addition, it was proved through the experiment to be described later that it is more preferable to put the powder than the juice. In other words, it was confirmed in the sensory test that kimchi was prepared in the form of margarine rather than marijuana to increase the taste and make the sour taste less.

According to a preferred embodiment of the present invention, when starting the content of the material, the cabbage is preferably 1.5kg to 2kg and the proportion of cabbage in kimchi is 46%, radish 3.7%, buttercup 0.9%, mustard 0.9%, chestnut 0.5%, jujube 0.5%.

According to a preferred embodiment of the present invention, the seasonings of the present invention include pear 4.6%, garlic 0.4%, ginger 0.1%, chives 2.2%, canary chop 3%, and broth 30.6%. The content of this material is derived from the results of the various experiments to be described later, the present invention kimchi having such characteristics not only gives a red color without putting red pepper powder, but also can play a role as a functional kimchi having a cholesterol lowering function.

In accordance with a preferred embodiment of the present invention to disclose the method for producing the kimchi described above, based on two cabbages (about 5.5kg) as a first step to prepare water 34C (cup) and salt 2.5C, the second After dividing the cabbage into 1/2 in the step, it is pickled in the first step. In the third step, the pickled cabbage is pickled, washed and then dehydrated. The fourth step is vegetables consisting of beet, red yeast, margarine, cabbage, radish, buttercup, fresh, chestnut and jujube, and pear, garlic, ginger and chives. Prepare the genus by mixing seasonings consisting of cannabis, broth, and broth. To explain the preparation of the vegetables in more detail, slice the beet flat and trim the chives, buttercups, mustards, and radishes into 4cm pieces. Slice garlic and ginger into 6 pieces, pear into 6 pieces, cut chestnuts into flat pieces, and slice with jujube. To explain how to make the broth in detail, first boil 1⁄4 yellow, 1 kelp (15cm * 5cm) and 5 cups of water for 10 minutes on medium heat, and then strain through a sieve. In this way, 65 g of bottled water is mixed with 600 g of bottled water. The fifth step is to mix and mix the mixed vegetables and spices in the Chinese cabbage layer, the sixth step is to pour the broth to the cabbage after the fifth step so that the cabbage is submerged in the broth, the seventh step is a fermentation process is in progress Be sure to

 If the content of the material used for the production of the kimchi of the present invention will be described in detail according to a preferred embodiment, the beet is 130g, the red soup is 2g, the powder is 10g, the radish is 80g, the buttercup is 20g, the shade is 20g, the garlic is 9g, the ginger is 3g, the leek is 50g, the canary sauce is 65g, the broth is used 665g. The broth is formed by sieving 1/4 mackerel, 1 kelp (15cm * 5cm) and 5C of water, and filtering it with sieve. After taking 65g, add 600g of bottled water.

The content of the material for forming the kimchi of the present invention having the above-described characteristics is derived based on the following various experimental results, and the following experimental data will be described. In the experiment, samples were set from a to e, sample a was a control, and the kimchi of the present invention represented sample d. Samples commonly contained beets, but the presence of red yeast rice and hemp were different. This is to know the effect of red yeast soup and the form of hemp on kimchi, and it can be confirmed that margarine improves the taste of kimchi rather than the juice. Sample a used in the following experiment was added beet to 730 g of broth, sample b added beet and red ginseng 2 g to 730 g of broth, sample c added beet and red ginseng 2 g and 15 g of juice to 730 g of broth, and sample d added beet to 730 g of broth 2g of red yeast rice and 10g of ground flour were added, and sample e added beet and 10g of ground flour to 730g of broth.

Experimental Example 1 Medicinal Hongguk  Of added kimchi pH

  The results of investigating changes in pH during fermentation of kimchi with beet, medicinal herb and red yeast soup are as shown in [Table 1]. The total acidity is titrated with 0.1 N NaOH using 0.1% phenolphthalein as an indicator according to the AOAC method and calculated as the content of lactic acid.

The first main pH of kimchi was 4.32 for control sample a, sample for red yeast soup group b and sample for red yeast rice powder and powdered cinnamon juice group c. e had the highest pH. Week 2 was 3.43, 3.72, 3.70, 3.64, and 3.62. The pH of the experiment was about 4 weeks of d because the pH was about 4.2.

PH of Kimchi Added with Beet, Fermented Soup and Red Rice Soup Inspection items test results 1 week 2 weeks 3 weeks 4 Weeks a Temp / pH 4.32 3.43 4.04 4.14 b Temp / pH 4.53 3.72 4.16 4.13 c Temp / pH 4.53 3.70 4.15 4.16 d Temp / pH 4.39 3.64 3.98 4.22 e Temp / pH 4.68 3.62 4.19 4.47

[Figure 1] pH of Kimchi Added with Beet, Powder and Red Rice Soup

[Experimental example 2]: beat Medicinal Hongguk  Acidity of Added Kimchi

  The results of investigating the change of acidity during fermentation of kimchi added with beet, acid and red ginseng are shown in [Table 2]. During the fermentation of kimchi, the pH of the first week was highest in samples a and d, and the change of fermentation rate was the same until the second week of storage, and sample a gradually decreased in the third and fourth weeks. Samples b, c, d, and e decreased in the third week and increased again in the fourth week.

Acidity of Kimchi Added with Beet, Fermented Soup and Red Rice Soup Inspection items test results 1 week 2 weeks 3 weeks 4 Weeks a Acidity 0.5400% 0.9900% 0.8820% 0.8640% b Acidity 0.4320% 0.7740% 0.7200% 0.9180% c Acidity 0.4320% 0.7560% 0.6660% 0.9360% d Acidity 0.5400% 0.9000% 0.8100% 0.9360% e Acidity 0.3240% 0.5400% 0.6660% 0.8640%

[Figure 2] Acidity of Kimchi Added with Beet, Powder, and Red Rice

The increase in total acid content during kimchi fermentation is because all organic acids are produced and increased, and the organic acids produced affect the taste of kimchi. PH and total acidity of kimchi are the major quality indicators of kimchi. The fermentation process decomposes and resynthesizes various enzymes and microorganisms, resulting in the formation of organic acids and the unique taste of kimchi. The production of such organic liver lowers the pH of kimchi and increases the total acidity during fermentation.

[Experimental example 3]: beats Medicinal Hongguk  Of added kimchi Total bacteria

 The results of the changes of acidity during fermentation of kimchi added with beet, pesticide and red yeast soup are shown in [Table 3]. The total bacterial counts of kimchi were similar on the first day of storage, sample a tended to increase with increasing storage period, sample b decreased with increasing storage period, and then increased rapidly during the fourth week. According to the storage period, increases until the second week, then decreases in the third week, then increases again in the fourth week, sample d decreases in the second week, and continues to increase with the storage period. Samples a, b, c, d, and e all showed the maximum bacterial counts at the fourth week of storage.

Total number of bacteria in kimchi with beets, pesticides and red yeast soup Inspection items test results 1 week 2 weeks 3 weeks 4 Weeks a Total bacterial count (cfu / ml) 2.5x 3.00x 5.00x 8.00x b Total bacterial count (cfu / ml) 4.3x 4.10x 3.00x 1.10x c Total bacterial count (cfu / ml) 1.6x 4.20x 3.00x 1.20x d Total bacterial count (cfu / ml) 4.6x 4.10x 5.00x 1.00x e Total bacterial count (cfu / ml) 2.8x 3.90x 5.00x 1.20x

[Experimental example 4]: beat Medicinal Hongguk  Number of Lactic Acid Bacteria in Kimchi Added

The results of investigating the change of acidity during fermentation of kimchi added with beet, acid and red ginseng are shown in [Table 4]. The number of lactic acid bacteria in Kimchi showed the maximum number of lactic acid bacteria, and samples a and b decreased with increasing storage period and then increased in the fourth week. Sample c increased in the second week and decreased in the third week. Then in the fourth week there was a tendency to increase again. Sample d tended to decrease in the second week and then increase. Sample e continued to increase with increasing storage period and then decreased during the fourth week.

Number of Lactic Acid Bacteria in Kimchi Added with Beet, Fermented Soup and Red Rice Soup Inspection items test results 1 week 2 weeks 3 weeks 4 Weeks a Lactic acid bacteria count (cfu / ml) 4.3x 3.50x 1.50x 4.00x b Lactic acid bacteria count (cfu / ml) 1.75x 1.00x 8.00x 2.80x c Lactic acid bacteria count (cfu / ml) 2.05x 3.10x 1.00x 2.05x d Lactic acid bacteria count (cfu / ml) 2.0x 1.70x 2.00x 5.00x e Lactic acid bacteria count (cfu / ml) 3.20x 4.15x 7.50x 6.00x

[Experimental example 5]: beat Medicinal Hongguk  Measurement of Physical Properties of Added Kimchi

  The results of the changes in the physical properties of kimchi added with beet, acid and red ginseng are shown in [Table 5]. The physical properties were measured by Sun Rhemeter (Compac-100) Mode 20, Max 2kg, R / H Real 0.1mm, P / T Press 3.0mm / M, Rep1 Oh OmOs made kimchi 3 ~ 5 times at 1 week intervals. The results were averaged for 4 weeks, and the hardness, hardness, fractureability, and chewness were measured for 4 weeks. As a result of measuring the physical properties of each storage period, as shown in [Table 5], the control group sample a had the highest value of 2,981g / and the sample d of 4,452g / on the first day of storage. Samples a, b, and c increased in the second week, decreased in the third week, and then increased again.Sample d increased with increasing storage period and decreased in the fourth week, while sample e continued to decrease and then in the fourth week. There was a tendency to increase.

Physical Properties of Kimchi Added with Beet, Powder, and Red Rice Soup Kimchi Stress Depth of entry burglar Hardness Yield Adhesion Number of peaks 1 week Chinese cabbage 1-a 375.6 4.12 2.981e + 003 3.695e + 003 366.60 -5.20 1.20 Chinese cabbage 2-b 435.80 4.18 3.458e + 003 4.099e + 003 386.20 -1.60 1.20 Chinese cabbage 3-c 404 3.81 3.206e + 003 4.240e + 003 348.8 -2.60 2.20 Chinese cabbage 4-d 576.8 4.03 4.452e + 003 5.505e + 003 536.00 -0.60 2.00 Chinese cabbage 5-e 492.80 3.90 3.911e + 003 5.109e + 003 358.00 -1.40 1.80 2 weeks Chinese cabbage 1-a 445.4 4.26 3.534e + 003 4.110e + 003 432.00 -1.80 1.20 Chinese cabbage 2-b 843.60 3.80 3.838e + 003 5.056e + 003 480.00 -2.8 2.2 Chinese cabbage 3-c 486.40 3.87 3.860e + 003 5.041e + 003 458.20 -3.80 2.00 Chinese cabbage 4-d 566.20 3.68 4.493e + 003 6.075e + 003 380.00 -2.00 2.00 Chinese cabbage 5-e 480.60 4.00 3.814e + 003 2.351e + 003 423.60 -1.00 1.6 3 weeks Chinese cabbage 1-a 360.4 4.07 2.860e + 003 3.512e + 003 354.80 -1.4 1.00 Chinese cabbage 2-b 387.20 3.93 3.073e + 003 3.871e + 003 381.2 -0.4 1.00 Chinese cabbage 3-c 400.20 3.84 3.176e + 003 4.176e + 003 393.40 0.00 1.40 Chinese cabbage 4-d 574.00 4.17 4.555e + 003 5.456e + 003 559.60 -0.60 1.00 Chinese cabbage 5-e 459.00 3.66 3.642e + 003 4.930e + 003 445.40 -0.20 1.80 4 Weeks Chinese cabbage 1-a 381.8 4.08 3.030e + 003 3.726003 364.60 -1.00 1.60 Chinese cabbage 2-b 552.60 4.35 4.385e + 003 5.044003 354.80 -4.20 2.60 Chinese cabbage 3-c 487.80 3.76 3.871e + 003 5.064003 321.40 -3.40 2.60 Chinese cabbage 4-d 448.60 3.56 3.560e + 003 5.004003 398.80 -3.00 2.00 Chinese cabbage 5-e 533.8 3.97 4.236e + 003 5.289003 454.60 -4.00 1.80

Kimchi a Kimchi Stress Depth of entry burglar Hardness Yield Adhesion Number of peaks 1 week Chinese cabbage 1-a 375.6 4.12 2.981e + 003 3.695e + 003 366.60 -5.20 1.20 2 weeks Chinese cabbage 1-a 445.4 4.26 3.534e + 003 4.110e + 003 432.00 -1.80 1.20 3 weeks Chinese cabbage 1-a 360.4 4.07 2.860e + 003 3.512e + 003 354.80 -1.4 1.00 4 Weeks Chinese cabbage 1-a 381.8 4.08 3.030e + 003 3.726e + 003 364.60 -1.00 1.60

[Figure 1] Kimchi a

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Kimchi b Kimchi Stress Depth of entry burglar Hardness Yield Adhesion Number of peaks 1 week Chinese cabbage 2-b 435.80 4.18 3.458e + 003 4.099e + 003 386.20 -1.60 1.20 2 weeks Chinese cabbage 2-b 843.60 3.80 3.838e + 003 5.056e + 003 480.00 -2.8 2.2 3 weeks Chinese cabbage 2-b 387.20 3.93 3.073e + 003 3.871e + 003 381.2 -0.4 1.00 4 Weeks Chinese cabbage 2-b 552.60 4.35 4.385e + 003 5.044e + 003 354.80 -4.20 2.60

[Figure 2] Kimchi b

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Kimchi c Kimchi Stress Depth of entry burglar Hardness Yield Adhesion Number of peaks 1 week Chinese cabbage 3-c 404 3.81 3.206e + 003 4.240e + 003 348.8 -2.60 2.20 2 weeks Chinese cabbage 3-c 486.40 3.87 3.860e + 003 5.041e + 003 458.20 -3.80 2.00 3 weeks Chinese cabbage 3-c 400.20 3.84 3.176e + 003 4.176e + 003 393.40 0.00 1.40 4 Weeks Chinese cabbage 3-c 487.80 3.76 3.871e + 003 5.064e + 003 321.40 -3.40 2.60

[Figure 3] Kimchi c

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Kimchi d Kimchi Stress Depth of entry burglar Hardness Yield Adhesion Number of peaks 1 week Chinese cabbage 4-d 576.8 4.03 4.452e + 003 5.505e + 003 536.00 -0.60 2.00 2 weeks Chinese cabbage 4-d 566.20 3.68 4.493e + 003 6.075e + 003 380.00 -2.00 2.00 3 weeks Chinese cabbage 4-d 574.00 4.17 4.555e + 003 5.456e + 003 559.60 -0.60 1.00 4 Weeks Chinese cabbage 4-d 448.60 3.56 3.560e + 003 5.004e + 003 398.80 -3.00 2.00

[Figure 4] Kimchi d

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Kimchi e Kimchi Stress Depth of entry burglar Hardness Yield Adhesion Number of peaks 1 week Chinese cabbage 5-e 492.80 3.90 3.911e + 003 5.109e + 003 358.00 -1.40 1.80 2 weeks Chinese cabbage 5-e 480.60 4.00 3.814e + 003 2.351e + 003 423.60 -1.00 1.6 3 weeks Chinese cabbage 5-e 459.00 3.66 3.642e + 003 4.930e + 003 445.40 -0.20 1.80 4 Weeks Chinese cabbage 5-e 533.8 3.97 4.236e + 003 5.289e + 003 454.60 -4.00 1.80

[Figure 5] Kimchi e

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[Experimental example 6]: beat Medicinal Hongguk  Sensory Evaluation of Added Kimchi

The sensory test of kimchi added with beet, medicinal herb and red yeast soup is shown in [Table 11 ~ 13]. The sensory tester was conducted with 10 students from the Department of Food and Nutrition, Seojeong University. The evaluation of each characteristic was carried out by a 15-point scale method, and the intensity of the characteristic became weaker toward 1, and the intensity of the characteristic became stronger toward 15. The significance of the experimental results was verified by Duncan's multiple range rest using SAS software package.

Sensory test of kimchi with beet and acid and red yeast soup 1 Evaluation item color Sunny smell Sour smell Sample medium Standard Deviation medium Standard Deviation medium Standard Deviation medium Standard Deviation a 11.28a 0.675 10.32a 2.5935 8.64ab 0.7168 11.64a 2.490 b 9.32b 2.369 8.96b 3.6121 9.32a 0.8779 10.62a 2.387 c 12.62a 1.434 9.3a 1.7988 9.62a 1.7041 9.96ab 1.556 d 10.98a 1.386 10.96a 1.7821 9.64a 2.3425 8.64b 1.341 e 9.3b 2.606 7.96b 1.341 7.32b 2.1012 7.62b 3.064

Sensory Test of Kimchi Added with Beet, Powder and Red Rice Soup 2 Evaluation item Gundun Crunchy flavor Radish taste Sample medium Standard Deviation medium Standard Deviation medium Standard Deviation medium Standard Deviation a 7.28a 4.7951 10.62ab 1.3863 9.64a 1.7303 4.96b 2.2167 b 6.64a 3.1231 11.28a 1.7171 8.62ab 2.5935 5.992a 3.0596 c 6.62a 2.923 9.64b 2.5592 8.96ab 2.6454 5.96a 2.381 d 6.3a 3.0022 9.3b 3.251 10.62a 3.0785 6.292a 2.5694 e 5.64ab 1.7821 12.3a 1.7988 9.98a 202335 6.312a 3.0184

Sensory Test of Kimchi Added with Beet, Fermented Soup and Red Rice Soup 3 Evaluation item Sour taste Cool carbonated rice Overall preference Sample medium Standard Deviation medium Standard Deviation medium Standard Deviation a 8.64b 1.341 8.3b 2.475 9.32a 0.8779 b 10.96a 1.782 9.98a 3.510 7.64b 2.3904 c 7.96c 1.341 9.98a 1.100 8.64ab 3.0218 d 7.66c 2.381 9.3a 3.614 9.96a 105558 e 8.3b 3.994 8.62ab 3.917 8.98ab 2.3687

Looking at the sensory test above, it can be seen that the kimchi d of the present invention has the highest overall acceptability. That is, according to the material selection and content ratio of kimchi through the present invention, it is possible to start the kimchi with a red image without adding red pepper powder, and to make the kimchi to consumers or foreigners suffering from spicy taste by harmonizing the functionality of the material with taste. It is possible to popularize, and by providing kimchi having a cholesterol lowering function, it can provide kimchi which can promote health.

Although the above-described detailed description for carrying out the present invention has been described with reference to a preferred embodiment of the present invention, those skilled in the art without departing from the spirit and scope of the invention described in the claims to be described later It will be appreciated that various modifications and variations can be made.

Claims (5)

Vegetables consisting of beet, red rice, ground flour, Chinese cabbage, radish, buttercup, freshly, chestnut, jujube and
Kimchi, characterized in that it is made of spices consisting of pears, garlic, ginger, chives, canary chops, broth. The method of claim 1,
The vegetables are made of 6% beet, 0.1% red yeast soup, 0.5% ground powder, cabbage 46%, radish 3.7%, buttercup 0.9%, fresh 0.9%, chestnut 0.5%, jujube 0.5%,
The seasoning is kimchi, characterized in that pear 4.6%, garlic 0.4%, ginger 0.1%, chives 2.2%, canary chop 3%, broth 30.6%. A first step of preparing 34 C (cup) of water and 2.5 C of salt based on 2.5 cabbages (about 5.5 kg);
Dividing the cabbage into half, and then chopping the cabbage into the first step;
A third step of washing and then dehydrating the cabbage that passed through the second step;
Vegetables consisting of beet, red rice, ground flour, Chinese cabbage, radish, buttercup, freshly, chestnut, jujube and
A fourth step of preparing a genus by mixing spice consisting of pears, garlic, ginger, chives, canary sauce, and broth;
A fifth step of mixing the mixed vegetables and spices evenly in the Chinese cabbage layer;
A sixth step of pouring the broth to the cabbage after the fifth step so that the cabbage is immersed in the broth;
Kimchi production method characterized in that consisting of a seventh step to proceed the fermentation process. The method of claim 3,
The beet is 130g, the red ginseng is 2g, the ground powder is 10g, the radish is 80g, the buttercup 20g, the fresh 20g, the garlic is 9g, the ginger is 3g, the chives 50g, the cannabis 65g, The broth is a method of producing kimchi, characterized in that 665g. The method according to claim 1 or 3,
The broth is a method of producing kimchi, which is formed by adding 600 g of bottled water after taking 1/4 g of yellow cattle, one piece of kelp (15 cm * 5 cm), and 5 C of water by heating the sieve.