| 摘要 |
PURPOSE: A method for manufacturing white lotus kimchi is provided to reduce the pungent smell of kimchi using the flavor of white lotus and to improve the functionality of the kimchi by adding the original taste and flavor of the white lotus. CONSTITUTION: A method for manufacturing white lotus 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; cooling and 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 based on 1kg of the cabbage; manufacturing white lotus kimchi seasoning by adding white lotus to the kimchi seasoning; filling the intervals between the dehydrated cabbage leaves with the white lotus kimchi seasoning; and staying the cabbage at 3-5°C for 3-7 days. |
