| 摘要 |
PURPOSE: A producing method of watery onion kimchi aged by using fermented Japanese apricot liquid, and a watery onion kimchi product are provided to secure the fermentation rate with the small usage amount of salt. CONSTITUTION: A producing method of watery onion kimchi aged by using fermented Japanese apricot liquid comprises the following steps: adding 8~10wt% of bay salt to 100wt% of onion for pickling(C); adding 2~4wt% of bay salt to 8~10wt% of paprika or pepper for pickling and removing the moisture(D); mixing the pickled onion and the pickled paprika or pepper(E); inserting 0.16~0.32wt% of bay leaves or whole black pepper to the mixture, and adding 30~36wt% of fermented Japanese apricot liquid(F); and aging for mixture for 1~2days and packaging(G). |
