| 摘要 |
A manufacturing method of yacon kimchi is provided to manufacture enhanced sensory preference kimchi by mixing yacon with a conventional spices and condiments of kimchi improving dietary fiber. A chinese cabbage is preserved with a salt and is cleaned dehydrated, and yacon is injected in the Kimchi spice. The Kimchi spice including yacon is injected in the salted cabbage. Kimchi is wrapped up after the fermentation process, and yacon is more than one of the pulverized solid material, undiluted solution or free-dried powder. The mixing ratio of yacon is 5-7 weight% of the Chinese cabbage weight. |
