| 摘要 |
The present invention relates to kimchi which includes samchae (Allium hookeri) roots and is capable of being stored for an extended period of time and to a method for increasing the shelf life of kimchi using the samchae roots. The pH level of the kimchi with the samchae roots does not decrease rapidly compared to that of other conventional kimchi even when the kimchi is stored for a long period of time. Accordingly, the present invention can increase the shelf life of the kimchi and reduces the acidity while not affecting the growth of lactic acid bacteria and the total number of bacteria according to the storage period of the kimchi as well as the salinity of the kimchi. Therefore, the present invention can greatly increase the preference degree regarding the kimchi. |
