| 摘要 |
PURPOSE: A method for making white Kimchi using Tricholoma matsutake and the Tricholoma matsutake white kimchi manufactured thereby are provided to offer beneficial effects of the Tricholoma matsutake to the kimchi with the specific smell of pine tree. CONSTITUTION: A method for making white Kimchi using Tricholoma matsutake includes the following steps: salting Chinese cabbage(S10); manufacturing filling by shredding the Tricholoma matsutake, manna lichen and radish; adding the filling to the Chinese cabbage; manufacturing soup; adding the soup to salted Chinese cabbage(S60); aging Chinese cabbage at a temperature of 1~5°C for 10 ~ 20 days after aging Chinese cabbage at a temperature of 15~25°C for 20 ~ 28 hours(S70). |
