| 摘要 |
PURPOSE: A method for making Kimchi is provided to improve tastes, nutrient and intake convenience of the kimchi, and to increase a lifespan of the kimchi while maintaining the freshness of the kimchi for a long time. CONSTITUTION: A method for making Kimchi comprises the following step: salting Chinese cabbage; manufacturing mixed seasoning juice; and mixing the salted Chinese cabbage and the mixed seasoning juice. The mixed seasoning juice includes 110 ~ 130 parts by weight of red pepper, 80 ~ 100 parts by weight of mustard juice, 900 ~ 1100 parts by weight of radish juice, 350 ~ 450 parts by weight of garlic extract, 150 ~ 250 parts by weight of salt-pickled shrimps and 30 ~ 60 parts by weight of sugar. The salted Chinese cabbage includes one or more leaf selected from a group consisting of a sesame leaf, a perilla leaf, a red mustard leaf and red chicory. |
