| 摘要 |
The present invention relates to a method for preparing salted cabbage by using a dry salting method, and to a cabbage kimchi salted with bamboo salt. The salted cabbage is prepared in an optimum condition by varying a salting method, salting time, and a kind of salt. The kimchi is manufactured by using the salted cabbage prepared in the optimal condition. The method includes a step of measuring the salinity, the pH, the acidity, the total number of bacteria, the total number of lactic acid bacteria, a palatability test, antioxidant activity, and anticancer activity. The cabbage kimchi salted with bamboo salt and aged at room temperature is manufactured by using the salted cabbage prepared in the optimal condition. The cabbage kimchi has increased antioxidant activity, anticancer activity, an antiobesity function, and an anti-inflammatory function. Moreover, the quality for storage of the cabbage kimchi is improved, a value of the cabbage in aspects of nutrition, functionality, and quality is increased, and utilization of the cabbage is maximized as the cabbage is used as the salted cabbage. |
