KIMCHI HAVING A LOW WATER AND METHOD FOR MANUFACTURING THEREOF

摘要

PURPOSE: Low moisture kimchi and a manufacturing method thereof are provided to improve nutrients and a taste while improving vegetable quality of kimchi by promoting permeation of seasoning into Chinese cabbage. CONSTITUTION: A manufacturing method of low moisture kimchi includes the following steps: salting Chinese cabbage for 21 ~ 23 hours in salty water in which salt is dissolved to salinity of 6 ~ 10%; washing the salted Chinese cabbage with water; drying the Chinese cabbage to a moisture content of 25 ~ 35% in the shade for 3 ~ 27 hours; and mixing the Chinese cabbage with seasoning(S4). The seasoning is manufactured by dried shrimp powder 3~7.5 weight%, ginger juice 1~4.5 weight%, garlic juice 4~9.5 weight%, onion juice 4~9.5 weight%, green onion 4~9.5 weight%, radish juice 20~35 weight%, pear juice 2~6 weight%, red pepper powder 20~35 weight%, and salted shrimps 11~16 weight%.