| 摘要 |
PURPOSE: A manufacturing method of long-term storage ridish kimchi and ridish kimchi manufactured thereby are provided to remarkably extend the shelf life of the ridish kimchi by strictly managing a storage temperature with hard radish. CONSTITUTION: A manufacturing method of long-term storage ridish kimchi includes the following steps: cutting autumn radish or winter radish to a thickness of 4 ~ 7 cm in a vertical direction; salting the cut radish for 45 ~ 90 minutes; washing the salted radish blocks 2 ~ 4 times; making seasoning including anchovy paste with salt 100 parts by weight, squeezed onion 42 ~ 78 parts by weight, garlic 28 ~ 85 parts by weight, ginger 2 ~ 6 parts by weight, pickled shrimps 8 ~ 16 parts by weight, red pepper powder 42 ~ 78 parts by weight, sugar 2 ~ 5 parts by weight, and peer 7 ~ 13 parts by weight; mixing the seasoning with the radish; storing the radish in a container; and mixing the radish again after 25 ~ 40 days. |
