PROCESS FOR PRESERVATION OF KIMCHI

摘要

The method for prolonging preservation time of KIMCHI comprises (a) sterilizing additive materials such as hot pepper, garlics, salted fish, Welsh onions, and etc. at 100≦̸C for 3-5 mins and mixing salted cabbages with pre-sterilized additive materials; (b) adding 1% of glycine to the above cabbage and aging the cabbage containing glycine at 37≦̸C for 12-24 hrs to 0.4-0.5 of acidity and pH 4.2-4.6; (c) adjusting pH with 2N-(Ca(OH)2) and wrapping at 550-650mmHg of the degree of vaccum.