| 摘要 |
PURPOSE: A salting method of Chinese cabbage for kimchi without dipping into salt water is provided to reduce the producing time and costs for salting the Chinese cabbage by spraying the high salinity salt water to the surface of the Chinese cabbage. CONSTITUTION: A salting method of Chinese cabbage for kimchi without dipping into salt water comprises the following steps: contacting the Chinese cabbage with the salt water at 50-70 deg C for 0.5-10 minutes by spraying; and storing the Chinese cabbage at 50-70 deg C for 2-10 hours. The concentration of the salt water is 25-26wt%, and contains 0.05-2wt% of thickener. |
