KIMCHI MANUFACTURING METHOD AND KIMCHI INCREASED NUTRIENT

摘要

According to the present invention, disclosed are a method for manufacturing kimchi with improved nutrients, sensory characteristics, texture, and freshness maintenance properties; and the kimchi manufactured thereby. The method comprises the following steps: a) a salting step of trimming and selecting main materials, and salting the main materials with water having bay salt of 2 to 11% concentration for 4 to 7 hours; b) a dewatering step of rinsing the main materials after completing the salting step with flowing water for 3 or 4 times, and performing natural dewatering by gravity for 2 hours; c) a starch paste making step of making pure buckwheat starch paste or mixed buckwheat starch paste by mixing one or more among buckwheat, buckwheat shoot, and a buckwheat extract to obtain a mixture, and making the buckwheat starch paste by mixing the mixture with flour or glutinous rice; d) a seasoning making step of mixing the starch paste made in the step c) with fish sauce, onion, garlic, kelp, ginger, sugar, bay salt, and red chili powder; and e) a mixing step of mixing the seasoning made in the step d) with the main materials after completing the step b).