| 摘要 |
The present invention relates to a method for aging kimchi including lactobacillus having an anti-stomach cancer effect in a step of aging produced kimchi. According to the method for aging kimchi of the present invention, the aging includes a step of inducing lactobacillus having an anti-stomach cancer effect. In the step of inducing lactobacillus, kimchi is stored after being heated at 12-18°C for 45-50 hours. |
