| 摘要 |
A ginseng Kimchi is prepd. by (a) mixing 58-62 % washed ginseng, 4-6 % sucrose, 14-17 % mixt. of red pepper paste and red pepper powder (mixing ratio = 1:1), 4-6 % salt, 4-6 % sliced jujube, 6-8 % chestnut and 2-4 % pine-nut, (b) putting the mixt. into the airtight container, and (c) fermenting it at 10-15 deg.C for 6-10 hrs. and packaging to obtain the final product. The obtd. ginseng Kimchi has a good taste and flavor. |
