KIMCHI ADDED TO JAPANESE-APRICOT-EXTRACT TO CONTROL THE SWEETNESS

摘要

PURPOSE: A Kimchi is provided to maintain a prolonged freshness and to prevent the taste of kimchi from being degraded after such prolonged storage. CONSTITUTION: A producing method of kimchi includes a step of adding 1,000ml of Japanese apricot syrup per 50kg of kimchi using Chinese cabbage. The Japanese apricot syrup is a Japanese apricot extract obtained by mixing ripe Japanese apricot with sugar in a ratio of 5:5, and aging the mixture for more than a year.