| 摘要 |
PURPOSE: A producing method of low salinity kimchi capable of securing the unique flavor of kimchi is provided to reduce the content of sodium inside the kimchi. CONSTITUTION: A producing method of low salinity kimchi comprises the following steps: dipping Chinese cabbage into high concentration salty water for 25-37 hours at the temperature lower than 15 deg C; and desalinating the salted Chinese cabbage using low concentration salty water for 30 minutes at the temperature lower than the 15 deg C. Seasonings for the kimchi uses alternating salt containing 50-56mass% of sodium chloride, 30-40mass% of potassium chloride, 2-12mass% of magnesium sulfate, 2-5mass% of malic acid, and 3-7mass% of calcium lactate. |
