PRODUCING METHOD OF A FERMENTED PRODUCT USING SPROUT VEGETABLES AND YOUNG LEAF VEGETABLES, CAPABLE OF IMPROVING THE STORAGE PROPERTY OF THE VEGETABLES

摘要

PURPOSE: A producing method of a fermented product using sprout vegetables and young leaf vegetables is provided to ease the digestive absorption of nutrients inside the vegetables, and to secure physiological activation components inside the vegetables. CONSTITUTION: A producing method of a fermented product using sprout vegetables and young leaf vegetables comprises the following steps: crushing the vegetables into 1~10mm; mixing 40~80parts of crushed vegetables by weight, with 20~60parts of sugar by weight; injecting 0.3~2parts of microorganism spawn by weight to the mixture; and cultivating and fermenting the mixture.