KR20190080424A - Method for producing potassium-containing kimchi and kimchi produced thereby - Google Patents

Abstract

The present invention relates to a Kimchi production method and Kimchi produced thereby and, more specifically, to a Kimchi production method and Kimchi produced thereby to enable a large amount of potassium to be contained by producing vegetable paste with bananas, tomatoes, broccoli, and black beans containing a large amount of potassium and producing Kimchi seasoning with the vegetable paste. For the above, the method for producing Kimchi containing potassium includes: a main ingredient preparing step of marinating cabbage in salt after cutting and washing the cabbage, the main ingredient of Kimchi; a minor ingredient preparing step of preparing a filling stuff, broth, seaweed paste, and vegetable paste necessary for the production of Kimchi seasoning; a Kimchi seasoning producing step of producing Kimchi seasoning by mixing the ingredients prepared in the minor ingredient preparing step and ingredients necessary for the production of the Kimchi seasoning; and a filling step of producing Kimchi by mixing 30 to 35 parts by weight of the Kimchi seasoning with respect to 100 parts by weight of cabbage.

Description

[0001] The present invention relates to a method of producing a kimchi containing potassium and a method of producing the same,

The present invention relates to a method for manufacturing kimchi and a kimchi prepared thereby, and more particularly, to a method for manufacturing a kimchi, which comprises preparing a vegetable paste with bananas, tomatoes, broccoli and black beans containing a large amount of potassium, The present invention relates to a method for producing a kimchi containing potassium which can be consumed in large quantities, and a kimchi produced thereby.

In general, kimchi is a traditional fermented food of Korea which is fermented by adding various ingredients with main ingredient of cabbage and radish, and it is highly recognized as a nutritional and scientific food value by scholars around the world.

Kimchi has a unique taste and smell as it is fermented by mixing various seasonings such as cabbage, radish, red pepper powder, and garlic, and it is known as a storage food that supplies nutrients such as vitamins and minerals in the winter when vegetables are scarce.

These kimchi are used to prevent constipation by the abundant fiber of Chinese cabbage and to suppress the diseases such as enteritis and colonitis, and to cleanse the intestines by the complex action of vegetable juice and salt, and to secrete the proteolytic enzyme pectin And promoting digestion and absorption by helping to normalize the distribution of microbes in the intestines.

In addition, the lactic acid bacteria generated by fermentation inhibits harmful bacteria to not only produce a sour taste but also to prevent the abnormal fermentation, to produce an antibacterial action, an organic acid and an alcohol to inhibit pathogens, to improve appetite by fermenting lactic acid bacteria, It is a medicinal material such as garlic, red pepper,

A typical method for producing kimchi using Chinese cabbage is as follows. First, the Chinese cabbage is sorted and washed, and the salted Chinese cabbage is salted in such a manner that the whole cabbage is dipped in salt water or brine, And the fermentation and maturation of the fermented lactic acid bacteria in the seasoned Chinese cabbage so that the lactic acid bacteria are fermented.

The kimchi prepared by the above-mentioned method was produced by simply using old ingredients such as Chinese cabbage, radish and mustard as main ingredients and using the ingredients such as red pepper powder, salt, sugar and the like, and the taste, .

In recent years, kimchi prepared by adding fruits, plants, honey, herbs, functional nutrients, super foods, fish and the like as well as conventional seasoning materials have been steadily developed in order to satisfy the taste of consumers who demand a kimchi product that has a different flavor .

 As an example of such a technique, there is disclosed a kimchi production method which can be stored for a long period of time in Korean Patent Registration No. 10-1699823 (hereinafter referred to as "prior art").

In the prior art, the Chinese cabbage is salted and salted, and then dehydrated. A second step of preparing a spice mixture of Chinese cabbage by adding a spice mixture containing various seasonings, a raw meal ground raw material obtained by grinding a raw material, a ground lotion produced by grinding a lotus root, and a raw stock of plum; And a third step of entrapping into a Chinese cabbage dipped into the Chinese cabbage sauce produced in the second stage; The raw meal pulverized product is 5 to 15% by weight based on the total weight of the cabbage sauce to be manufactured, and the lotus root powder is 3 to 10% by weight based on the total weight of the cabbage sauce to be prepared, Is 5 to 10% by weight based on the total weight of the cabbage seasoning.

That is, although the above-mentioned prior art provides Kimchi with a different flavor by replacing Maize and Lotus root, the kimchi produced by the above-mentioned conventional techniques contains a large amount of sodium, which causes excessive sodium intake.

Therefore, in order to reduce the sodium content of the conventional kimchi, it is necessary to use salt at a low concentration from the process of cutting the Chinese cabbage. However, when the salt is pickled with a low concentration of salt, it is difficult to control harmful microorganisms when the Chinese cabbage is fermented. There is a problem that can not induce.

KR 10-1699823 B1 (2017. 01. 19.)

The present invention has been made in order to solve the above problems of the prior art, and a problem to be solved by the present invention is to prepare a vegetable paste with bananas, tomatoes, broccoli and black beans containing a large amount of potassium, Which is capable of consuming a large amount of potassium, and a kimchi produced by the method.

In order to solve the above problems, the present invention provides a potassium-containing kimchi preparation method comprising the steps of preparing a main ingredient for cutting a Chinese cabbage, which is a main ingredient of kimchi, A preparation step of preparing a filling material, seaweed paste, seaweed paste and vegetable paste necessary for kimchi seasoning preparation; Preparing a kimchi sauce by mixing the materials prepared in the preparation step and the materials necessary for manufacturing the kimchi sauce; And 30 to 35 parts by weight of the kimchi seasoning to 100 parts by weight of the Chinese cabbage to prepare a kimchi.

At this time, the seaweed paste can be used as a seaweed paste, such as seaweed paste, kelp, mackerel, stone scallop, calf hair, calyx, auditory, Wherein the seaweed or the mixed seaweed is mixed with 80-100 parts by weight of the seaweed selected from the group consisting of marine algae, ≪ / RTI > while stirring.

The vegetable paste is prepared by mixing 80 to 100 parts by weight of tomatoes, 40 to 60 parts by weight of bananas, 40 to 60 parts by weight of broccoli and 40 to 60 parts by weight of black beans with respect to 100 parts by weight of purified water, Lt; 0 > C for 1 hour.

Meanwhile, in the kimchi seasoning preparation step, 1 to 4 parts by weight of green onion, 2 to 6 parts by weight of onion and 0.5 to 1 part by weight of leek were mixed with 100 parts by weight of the cut radish to prepare a mixture, And the ginger is used in an amount of 15 to 25 parts by weight, anchovy sauce 5 to 8 parts by weight, shrimps 2 to 5 parts by weight, sweetener 0.5 to 1 part by weight, salt 2 to 3 parts by weight, garlic 3 to 8 parts by weight, 1 to 5 parts by weight of the seaweed paste, 1 to 5 parts by weight of the vegetable paste, and 15 to 20 parts by weight of the broth.

According to the present invention, when a kimchi seasoning is prepared by using ingredients such as tomatoes, bananas, broccoli and black beans containing a large amount of potassium, it is advantageous that a large amount of potassium can be taken together when the kimchi is consumed.

According to the present invention, the black beans used in the production of broth are reused in the production of vegetable paste, so that they can take up all the good nutrients contained in the black beans. In addition, since black beans are reused, There is an advantage of reducing the amount.

Also, according to the present invention, Kimchi is produced by using chrysanthemum chrysanthemum, which has the advantage of enjoying a unique flavor unique to chrysanthemum.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for manufacturing a potassium-containing kimchi according to the present invention. FIG.
Fig. 2 is a process chart of a preparation step of a component material applied to the present invention. Fig.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The present invention relates to a method for manufacturing kimchi and a kimchi prepared thereby, and more particularly, to a method for manufacturing a kimchi, which comprises preparing a vegetable paste with bananas, tomatoes, broccoli and black beans containing a large amount of potassium, The present invention relates to a method for producing a kimchi containing potassium which can be consumed in large quantities, and a kimchi produced thereby.

FIG. 1 is a flow chart of a method of manufacturing a kimchi containing potassium according to the present invention, and FIG. 2 is a process diagram of a preparation step of a raw material applied to the present invention.

1. Main material preparation step (S10)

The main ingredient preparation step is cutting and washing the cabbage which is the main ingredient of kimchi, and then cutting the cabbage into salt.

More specifically, in the preparation of the main material, the selected Chinese cabbage is cut into 1/2, the salt is put into the cut Chinese cabbage, and the Chinese cabbage is carried for a predetermined time in a large pail filled with salt water.

At this time, the salt is sprinkled evenly on the stem portion and the leaf portion of the Chinese cabbage, and it is preferable that the salt is sprinkled more on the stem portion than the leaf portion of the Chinese cabbage.

The pickled Chinese cabbage is washed in flowing water to dehydrate. At this time, the pickled Chinese cabbage is washed at least 2-3 times to remove impurities, and the washed Chinese cabbage is dehydrated in a cool shade for a certain time.

2. Step (S20)

The preparation step is a step of preparing the filling material, broth, seaweed paste and vegetable paste necessary for manufacturing the kimchi seasoning. Specifically, the preparation step includes an inward filling material preparation step, a soup preparation step, a seaweed paste preparation step and a vegetable paste preparation step At this time, it is possible to further comprise a step of preparing a leaf blade.

2-1) Fill  In the material preparation step (S21)

The filling material preparing step is a step of preparing the raw materials such as radish, onion, onion, garlic, ginger, leek and so on to be edible, cleanly cleaned, cut into a predetermined size, or prepared in the form of bean juice according to the materials.

At this time, prepare in the form of bite or juice, and prepare it by slicing it in a size similar to the size of green onion, onion and leek. Garlic and ginger are prepared in the form of liver or liver.

2-2) Substrate preparation step (S22)

The step of preparation of the broth is a process for producing broth for kimchi seasoning. Specifically, 5 to 7 parts by weight of kelp, 10 to 15 parts by weight of kelp, 5 to 8 parts by weight of anchovies, 3 to 5 parts by weight of anchovy, And 10 to 30 parts by weight of black beans are mixed and heated at 100 DEG C or higher for 1 to 3 hours to prepare broth.

At this time, roasted anchovy, anchovy, and dried prawns for 2 ~ 3 minutes, and use them that have been removed. After 15 minutes of heating, kelp can be taken out and cleaned.

On the other hand, black beans refers to black beans such as black tea, black tea, and seomyeotta. Black beans contain various nutrients and exhibit various effects. Especially, potassium is abundant, which is an excellent effect for the discharge of sodium . At this time, it is preferable to use roasted black beans once it is roasted and ingested, because it has a more excellent effect on health.

When the black beans are mixed at less than 10 parts by weight with respect to 100 parts by weight of purified water, there is a problem that the amount of black beans is so small that it is difficult to sufficiently intake good nutrients of black beans. When black beans are added in an amount exceeding 30 parts by weight , The amount of black beans is excessive, so there is a problem of soybean-specific smell.

2-3) Seaweed Paste  In preparation step S23,

Seaweed paste preparation stage consists of kelp, mackerel, stones, rhododendron, rhododendron, auricularia, aquamarine, fauna, perennials, horsetail, horsetail, mulberry leaf, mulberry, pestle, blackcurrant, , Or a mixed seaweed mixed with one or more of the same amount, to produce a seaweed paste.

Seaweed contains a lot of minerals such as iodine, iron, and potassium, and it is characterized by rich dietary fiber. Therefore, in the present invention, seaweed paste is contained in the preparation of kimchi so that various nutrients can be ingested at the same time.

The prepared seaweed paste is prepared by pulverizing the dried seaweed or mixed seaweed to a predetermined size and then mixing 80-100 parts by weight of the seaweed or the mixed seaweed with 100 parts by weight of purified water, So that seaweed paste is produced.

On the other hand, when the seaweed or the mixed seaweed is stirred and heated, suspended matters such as foam suspended in the upper part of the mixture are continuously separated and discharged, thereby making a neat seaweed paste free from odor or odor.

On the other hand, when the seaweed or the mixed seaweed is mixed at less than 80 parts by weight with respect to 100 parts by weight of the purified water, the amount of the seaweed is insufficient and it is difficult to sufficiently intake the nutrients. When the seaweed or the mixed seaweed is mixed in more than 100 parts by weight , There is a problem that the manufactured seaweed paste is too long.

2-4) Vegetables Paste  In the preparing step (S24)

The preparation step of the vegetable paste is a process for preparing a vegetable paste using tomatoes, bananas, broccoli and the black beans used in the preparation of the broth.

More specifically, in preparing the vegetable paste, 80 to 100 parts by weight of tomato, 40 to 60 parts by weight of bananas, 40 to 60 parts by weight of broccoli and 40 to 60 parts by weight of black beans are mixed with 100 parts by weight of purified water, To 110 DEG C for 1 hour to produce a predetermined vegetable paste.

When the crushing size of the tomato, banana, broccoli and black beans is more than 0.5 mm, it takes a long time to produce the vegetable paste, so that the tomato, banana, broccoli and black beans are 0.5 mm or less Of the total weight of the composition.

When tomatoes are mixed in an amount of less than 80 parts by weight with respect to 100 parts by weight of purified water, there is a problem in that the prepared vegetable paste lacks moisture. When tomatoes are mixed in an amount exceeding 100 parts by weight, There is a strong taste of tomatoes.

When the amount of the banana is less than 40 parts by weight based on 100 parts by weight of the purified water, there is a problem that the nutrients contained in the banana can not be sufficiently consumed. When the banana is mixed with more than 60 parts by weight, There is a problem that the texture of the vegetable paste becomes stiff.

On the other hand, when broccoli is mixed at less than 40 parts by weight with respect to 100 parts by weight of purified water, there is a problem that nutrients contained in broccoli can not be sufficiently consumed. When broccoli is mixed in an amount exceeding 60 parts by weight, There is a problem of being strong.

On the other hand, when black beans are mixed in an amount of less than 40 parts by weight with respect to 100 parts by weight of purified water, it is difficult to exhibit a distinctive taste of black beans. When black beans are added in an amount exceeding 60 parts by weight, There is a problem that the texture of the prepared vegetable paste becomes stiff.

2-5) Preparation step (S25)

The preparation step is to prepare the pickled Sanchosang (prey of Sanchodonga). After washing the pickled Sanchosang (Sanchosha leaf) in clean water, add the licorice and vinegar to the boiled water, It is a process that preprocessing of Sancho is done by dipping for ~ 5 minutes.

Sanchosun refers to the leaves of the sancho (Japanese apricot) tree, and it is often used as raw or dried spices. It is characterized by its unique fragrant scent. Sancho Shun should be collected before July, preferably around May.

In the preparation step, the dehydrated chrysanthemum seeds are put in a predetermined container, and a predetermined amount of salt is sprayed on the chrysanthemum to remove moisture contained in the chrysanthemum root by pickling for 10 to 15 minutes.

Then, add purified water, licorice, and vinegar to a sterilized container and heat it to 80 ~ 90 ℃. Then, add the poured ginseng to the container and preheat it for 2 ~ 5 minutes.

By the above process, the water is removed from the pine needles, and at the same time, there is an effect that the mold is not generated, the pine is not decayed or deteriorated due to the sterilizing action of the salt and the vinegar, and the texture of the pine needles is softened.

3. Kimchi seasoning manufacturing step (S30)

The kimchi seasoning manufacturing step is a step of preparing the kimchi seasoning by mixing the ingredients prepared in the preparation of the ingredient and the materials necessary for manufacturing the kimchi seasoning, and includes a first mixing step and a second mixing step.

3-1) Primary mixing step

In the primary mixing step, 1 to 4 parts by weight of green onion, 2 to 6 parts by weight of onion and 0.5 to 1 part by weight of leek are mixed with 100 parts by weight of radish cut to a predetermined size, The mixture may further contain 0.1 to 0.5 parts by weight of the acetic acid powder per 100 parts by weight of the acetic acid.

In this case, when 100 parts by weight of the silage is mixed with less than 0.1 part by weight of the silage, it is difficult to express the fragrance unique to the order of the silage. When the mixture of the mixture of the silage and the mixture is more than 0.5 part by weight, .

3-2) Secondary mixing step

The second mixing step may include mixing 15 to 25 parts by weight of red pepper powder, 5 to 8 parts by weight of anchovy sauce, 2 to 5 parts by weight of shrimp, 0.5 to 1 part by weight of sweetener, 2 to 3 parts by weight of salt, 8 to 8 parts by weight of ginger, 1 to 1.5 parts by weight of ginger, 1 to 5 parts by weight of the seaweed paste, 1 to 5 parts by weight of the vegetable paste and 15 to 20 parts by weight of the broth.

At this time, the sweetener is made of Stevia, a natural sweetener which is purified from stevia and purified.

When the seaweed paste is mixed in an amount of less than 1 part by weight with respect to 100 parts by weight of the mixture, it is difficult to sufficiently ingest the good nutrients of the seaweed. When the seaweed paste is mixed in an amount exceeding 5 parts by weight, The problem is that the texture is not good and the kimchi seasoning is not absorbed by the Chinese cabbage.

On the other hand, when 100 parts by weight of the mixture is mixed with less than 1 part by weight of the vegetable paste, it is difficult to take a proper amount of potassium. When the vegetable paste is mixed in more than 5 parts by weight, There is a problem that the balance is destroyed.

When 100 parts by weight of the mixture is mixed with less than 15 parts by weight of the mixture, there is a problem in that it is difficult to obtain a unique taste of the broth and that the broth is mixed with less than 20 parts by weight of the broth. There is a problem that the kimchi seasoning is not well absorbed into the cabbage, and aging is not performed well.

4. Fill  In step S40,

In the filling step, the kimchi is prepared by mixing the kimchi sauce with the Chinese cabbage prepared by the main ingredient preparing step. When the kimchi is prepared, 30 to 35 parts by weight of the kimchi season is mixed with 100 parts by weight of the Chinese cabbage.

When the kimchi seasoning is less than 30 parts by weight with respect to 100 parts by weight of pickled Chinese cabbage, the amount of the kimchi seasoning is insufficient, so that it is difficult to feel the taste of kimchi when consumed. When the kimchi seasoning exceeds 35 parts by weight, Of course, there is an economically undesirable problem.

Tomato, banana, broccoli and black beans are food materials containing a large amount of potassium. In the present invention, black beans are used to produce broth, pancakes are prepared using the above ingredients, and then used as a part of kimchi sauce Accordingly, there is an advantage that a large amount of potassium can be taken together when the kimchi is ingested.

In addition, since the black beans used in the preparation step of the broth are ground to be used in the preparation of the paste, there is an advantage that all of the good nutrients contained in the black beans can be consumed. In addition, since the black beans are reused, There is an advantage that it can be reduced.

Example . The kimchi prepared by the method of manufacturing a kimchi containing potassium according to the present invention.

Soybean water: 5.5 parts by weight of kelp, 12 parts by weight of anchovy, 6 parts by weight of anchovies, 4 parts by weight of a dried shrimp and 27 parts by weight of black beans were mixed with 100 parts by weight of purified water, and heated at 100 DEG C for 1.5 hours. (The kelp is saved after 15 minutes of heating.)

Seaweed paste: 90 parts by weight of seaweed mixed with 100 parts by weight of purified water was added to a predetermined vessel, and then the mixture was stirred for 3 hours While stirring. (Bubbles that float to the top during heating are often removed.)

Vegetable paste: 95 parts by weight of tomato, 45 parts by weight of bananas, 45 parts by weight of broccoli and 50 parts by weight of black beans were added to 100 parts by weight of purified water, and the mixture was stirred and heated at a temperature of 105 DEG C for 1 hour. (At this time, tomatoes, bananas, broccoli and black beans are crushed to a size of 0.3 mm.)

Sanchosun: Salt is sprayed on the order of the pickled ginseng in May, then the water is removed by cutting for 13 minutes, and it is dipped in purified water containing licorice and vinegar heated to 85 ℃ for 3 minutes.

3 parts by weight of onion, 3 parts by weight of onion, 0.7 part by weight of leek, and 0.4 part by weight of anchovy powder were mixed to 100 parts by weight of radish, and 20 parts by weight of red pepper powder, 7 parts by weight of anchovy safflower Manufactured by mixing 3 parts by weight of shrimp, 0.6 part by weight of sweetener, 2.5 parts by weight of salt, 5 parts by weight of garlic, 1.2 parts by weight of ginger, 4 parts by weight of seaweed paste, 4 parts by weight of baking paste and 17 parts by weight of broth.

Kimchi: Prepared by mixing 32 parts by weight of the kimchi sauce with 100 parts by weight of Chinese cabbage.

Comparative Example  1. Kimchi not containing broth according to the present invention.

The kimchi was prepared in the same manner as in the above example, but the kimchi was prepared using the kimchi seasoned according to the present invention.

Comparative Example  2. Seaweed according to the present invention Paste  And vegetables Paste  Uncooked kimchi.

The kimchi was prepared in the same manner as in the above example, but the kimchi was prepared using the seaweed paste according to the present invention and the kimchi seasoning not containing the vegetable paste.

Comparative Example  3. Kimchi not containing the sancho leaf according to the present invention.

A kimchi was prepared in the same manner as in the above examples, but the kimchi was prepared using the kimchi sauce not containing the sancho leaf according to the present invention.

Sensory test.

The sensory evaluation (flavor, texture, taste (palatability)) of the kimchi prepared by the above-mentioned Examples and Comparative Examples 1 to 3 was performed by the questionnaire method of 50 questionnaires.

Item Example Comparative Example 1 Comparative Example 2 Comparative Example 3 incense 4.72 4.21 4.18 3.51 Texture 4.63 4.57 4.61 4.58 Taste (palatability) 4.86 3.79 4.20 3.93 Synthesis 4.74 4.19 4.33 4.00

As can be seen from the above Table 1, the kimchi of the examples and the comparative examples did not show a great difference in the item 'texture', but the items of 'incense' and 'taste' have.

Particularly, when the items on 'incense' were found, it was found that Comparative Example 3 was significantly lower than those of the Examples, and it can be seen that the unique fragrance of the sancho leaf has a good effect.

In addition, the items of 'taste' in Comparative Example 1 and Comparative Example 3 were significantly lower than those of the Examples. As a result, it was confirmed that the kimchi prepared in accordance with the present invention had significant flavor .

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (5)

A main ingredient preparation step of cutting and washing the Chinese cabbage which is the main ingredient of kimchi, and then cutting the Chinese cabbage into salt;
A preparation step of preparing a filling material, seaweed paste, seaweed paste and vegetable paste necessary for kimchi seasoning preparation;
Preparing a kimchi sauce by mixing the materials prepared in the preparation step and the materials necessary for manufacturing the kimchi sauce; And
30 to 35 parts by weight of the kimchi seasoning is mixed with 100 parts by weight of Chinese cabbage to prepare a kimchi;
≪ / RTI > wherein the method comprises the steps of:
The method according to claim 1,
In the seaweed paste,
Seaweeds composed of kelp, mackerel, stones, rhododendron, rhododendron, hearing, shamosari, chrysanthemum, hornblown, horsetail, horsetail, wormwood leaf, mulberry, bulbul, black squirrel, One selected seaweed or a mixed seaweed mixed with one or more of the same amount,
And mixing 80-100 parts by weight of the seaweed or the mixed seaweed with 100 parts by weight of purified water, followed by stirring and heating for 2 to 4 hours.
The method according to claim 1,
The vegetable paste,
80 to 100 parts by weight of tomatoes, 40 to 60 parts by weight of bananas, 40 to 60 parts by weight of broccoli and 40 to 60 parts by weight of black beans were mixed with 100 parts by weight of purified water, followed by stirring at 100 to 110 ° C for 1 hour ≪ / RTI > wherein the potassium is produced by heating.
The method according to claim 1,
The kimchi seasoning manufacturing step comprises:
1 to 4 parts by weight of green onion, 2 to 6 parts by weight of onion and 0.5 to 1 part by weight of leek were added to 100 parts by weight of the cut radish to prepare a mixture,
The mixture of 15 to 25 parts by weight of red pepper powder, 5 to 8 parts by weight of anchovy sauce, 2 to 5 parts by weight of salted shrimp, 0.5 to 1 part by weight of sweetener, 2 to 3 parts by weight of salt, 3 to 8 parts by weight of garlic, Wherein 1 to 1.5 parts by weight of the seaweed paste, 1 to 5 parts by weight of the seaweed paste, 1 to 5 parts by weight of the vegetable paste, and 15 to 20 parts by weight of the broth are mixed to produce a kimchi sauce.
A kimchi prepared by the method according to any one of claims 1 to 4.

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