| 摘要 |
PURPOSE: White kimchi and seasoning sauce for white kimchi are provided to maintain a yellow color of Chinese cabbage when the Chinese cabbage is stored for a long time and to promote digestion of kimchi by mixing kimchi seasoning containing Japanese apricot juice, red pepper seed, pickled Japanese apricot, and safflowers with the Chinese cabbage. CONSTITUTION: A manufacturing method of white kimchi includes the following steps: making broth by boiling yellow dried Pollack 110~120g, onion 600~800g, white radish 1,000~1,200g, blue crab 600~800g, lobster 200g, laminaria japonica 50g, dried Lentinus edodes 100g in water 20l for 2 ~ 3 hours; making seasoning by mixing plum extract 300~500g, onion 40~ 60g, garlic 90~110g, ginger 10~30g, peer 90~110g, red pepper seed 80~110g, plum pickle 80~110g, safflower flower 4~7g, Umbilicaria esculenta 4~7g, peeled chestnut 28~63g, anchovy sauce 90~110g, and shrimp sauce 90~110g in the broth 4 ~ 5l; mixing seasoning with Chinese cabbage; and manufacturing white kimchi by aging the Chinese cabbage with broth 4 ~ 5l. |
