| 摘要 |
PURPOSE: Watery plain kimchi, and a producing method thereof are provided to enable Turkish eaters to eat the kimchi instead of pickles, and to secure the excellent texture and the viscosity of the watery plain kimchi. CONSTITUTION: A producing method of watery plain kimchi using the lactic acid fermentation for Turkish eaters comprises the following steps: heating water containing salt and sugar, and cooling to obtain a liquid base for the watery plain kimchi; adding a solid portion selected from the group consisting of turnip, kohlrabi and their mixture into the liquid base; adding 1~20parts of additional ingredients by weight selected from the group consisting of turmeric, rubus coreanus, opuntia ficus-indica, and aloe; and controlling the pH of the mixture into 3~4.5 after inserting the solid portion. |
