| 摘要 |
The present invention relates to a method of producing a salted cabbage using a dry salting method and a bamboo salted kimchi produced thereby. The method include the steps of: producing a salted cabbage having a most suitable condition by changing a salting method, a salting time, and a kind of salt, producing a kimchi using the salted cabbage, and measuring salinity, PH, acidity, total microbial count, number of lactic acid bacteria, sensory test, antioxidation, and antitumor activity of the kimchi. According to the present invention, since a bamboo salted kimchi aged at room temperature is produced using the salted cabbage obtained by the optimal salting conditions, the present invention has not only an effect of providing a cabbage kimchi improving functionality including antioxidation, antitumor, anti-obesity, and anti-inflammatory, and preservability, but also an excellent effect of maximizing availability of a cabbage by improving a value of the cabbage in terms of nutrition function, and quality and utilizing the produced bamboo salted cabbage as a salted cabbage. The method of producing the bamboo salted kimchi comprises: adding a 2-3% by weight of bamboo salt to raw cabbage with respect to a total weight of the raw cabbage, salting the raw cabbage by using a dry salting method for 12-15 hours at 5C, washing and dewatering the bamboo salted cabbage to control a final salinity of the bamboo salted cabbage to 2.5% by weight, and fermenting the bamboo salted cabbage for 1-5 weeks at 5 to 15C |
