| 摘要 |
PURPOSE: An aged kimchi, and a producing method thereof are provided to prevent the kimchi from softening after storing for a long time, and to prevent the generation of acidic taste. CONSTITUTION: A producing method of aged kimchi comprises the following steps: salting Chinese cabbage in salt water for 14-30 hours using salt water obtained by mixing 100 parts of water by weight and 5-30 parts of salt by weight(S10); mixing the Chinese cabbage with kimchi seasonings(S20); adding 0.01-30wt% of persimmon leaves or arrowroot leaves into the obtained kimchi(S30); and aging the kimchi at -4-2 deg C for 6 months-5 years in the space located 10-50m underground(S40). The seasonings include water, radish slices, red pepper powder, red pepper seeds or powder, minced garlic, minced ginger, salted shrimp sauce, salted yellow corvinar, salt, spring onion, and green leaf mustard. |
