| 摘要 |
PURPOSE: A method for manufacturing red ginseng kimchi is provided to improve the taste and flavor of the kimchi by reducing the pungent smell of kimchi using the flavor of red ginseng and adding the original taste of the red ginseng, and to reduce the bitter taste of the red ginseng thorough increased acidity in a fermentation step of the kimchi. CONSTITUTION: A method for manufacturing red ginseng kimchi comprises the following steps: salting cabbage in 64-68 parts by weight of bay salt water at 15-20°C for 15-20 hours; washing the salted cabbage; dehydrating the washed cabbage at 3-5°C; manufacturing kimchi seasoning by mixing 230-250g of radish shreds, 45-55g of chili, 25-35g of salted shrimp, 20-22g of salted and fermented anchovies, 23-26g of garlic, 44-55g of green onion, 5.5-7g of chives, 5.5-7g of chestnut, 2.7-3.5g of pine nut, 2.7-3.3g of starch syrup, and 5.5-7g of water parsley; manufacturing red ginseng kimchi seasoning by adding red ginseng powder to the kimchi seasoning; filling the intervals of cabbage leaves with the red ginseng kimchi seasoning; and preprocessing the cabbage filled with the red ginseng kimchi at 3-5°C for 3-7 days. |
