| 摘要 |
Provided are a lactobacillus solution which is applied to kimchi or vegetables to improve the storage stability of kimchi, the quality of kimchi and the uniformity of quality of kimchi, and its preparation method. Vegetables are dipped in a lactobacillus solution comprising Leuconostoc mesenteroides, Lactobacillus brevis or their mixture for 30 min or more, and are treated by post-process. Also vegetables are dipped in a lactobacillus solution comprising Streptococcus thermophilus or Lactobacillus bulgaricus for 10 min or more, and are taken in directly. Preferably the lactobacillus solution comprises further common sauce and paste such as ganjang(soy sauce), doenjang(fermented soybean paste), gochujang(Korean hot pepper paste), etc. |
