| 摘要 |
A ginseng Kimchi is prepd. by (a) mixing 68-73 % washed ginseng or raw ginseng, 3-4 % sucrose, 9-12 % red pepper paste, 4-6 % edible salt, 4-6 % jujube, 4-6 % chestnut and 2-4 % pine- nut, (b) putting the mixt. into the airtight container and fermenting at 10-15 deg.C for 24-26 hrs., and (c) packaging the fermented mixt. to obtain the final product. The obtd. ginseng Kimchi has a good taste and flavor. |
