A method of storing Kimchi in a cave is provided to inhibit or promote the growth of Kimchi lactic acid bacteria and give Kimchi having a crunchy taste and excellent sensory quality. Kimchi is stored at 6 to 8deg.C for more than 2 weeks in a cave to promote the growth of Leuconostoc while inhibiting the growth of Lactobacillus. The number of Lactobacillus in Kimchi stored in the cave in the range of 1.1x10^7 CFU/ml is twice that of Kimchi stored in a refrigerator in the range of 1.5x10^8 CFU/ml.
申请公布号
KR20080082050(A)
申请公布日期
2008.09.11
申请号
KR20070022301
申请日期
2007.03.07
申请人
TAEBAEK CITY;INDUSTRY-ACADEMIC COOPERATION FOUNDATION, KANGWONTOURISM COLLEGE