| 摘要 |
The present invention relates to a method for preparing kimchi by using anchovy sauce containing schizandra fructus and apple jam paste, and a method for preparing kimchi by using anchovy sauce containing schizandra fructus and apple jam paste which uses anchovy sauce fermented by using schizandra extract instead of general fermented fish thereby reducing salinity of kimchi and neutralizing fishy tastes of the fermented fish and uses paste using apple jam instead of glutinous rice paste used when mixing filling materials of kimchi so as to help the filling materials to be well mixed thereby making good kimchi tastes without using seasonings and maintaining a crunchy texture even after time passes and kimchi manufactured therefrom. |
