| 摘要 |
PURPOSE: A kimchi seasoning composition containing Lactobacillus fermentum JS is provided to prevent the decrease of firm texture of kimchi after storing for a long time. CONSTITUTION: A kimchi seasoning composition contains 0.6wt% of Lactobacillus fermentum JS, and kimchi ingredients including 69.4wt% of radish, 11.4wt% of red pepper powder, 4.6wt% of garlic, 4.9wt% of salted shrimp, 2.3wt% of salted seafood sauce, 2.9wt% of onion, 1.3wt% of ginger, 1.3wt% of spring onion, and 1.3wt% sugar. 307 parts of kimchi seasoning composition by weight is mixed with 1,585 parts of salted Chinese cabbage by weight. The mixture is fermented for 2-3 days at 24-26 deg C, and for 7-8 days at 2-5 deg C to obtain kimchi.
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