| 摘要 |
PURPOSE: A manufacturing method of kimchi with excellent preference is provided to improve strong peculiar flavor of Cardamine komarovi in the kimchi. CONSTITUTION: Aging harvested Cardamine komarovi by leaving in a state of 10-30 deg. C until the color changes to yellow. The aged Cardamine komarovi is preserved with salt. The Cardamine komarovi preserved with salt is mixed with seasonings. The seasonings are a mixture of red pepper powder, salt, garlic, ginger, salted shrimp, and an extract or powder of coriander seeds. In a hand mixing step, starch gruel is added into the seasonings, and mixed. The starch gruel is obtained by heating water and adding wheat flour and glutinous rice flour. The aging process is conducted after piling up fresh Cardamine komarovi, and flipping the Cardamine komarovi up and down repeatedly during the aging process.
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