| 摘要 |
PURPOSE: A method of salting Chinese cabbage is provided to restrict acidity and softening in a preservation period of kimchi for a long time by salting kimchi materials such as the Chinese cabbage, radish etc with water purified with loess. CONSTITUTION: A method of salting Chinese cabbage comprises the following steps: filling a water tank with loess balls over 80 %; filling loess-purified water discharged through the loess balls in a second water tank; filling the second water tank with the heat-treated loess balls 50 %; performing a slating process with a third water tank; finishing an inner wall of a salting container with a loess block; removing foreign materials of the Chinese cabbage with prepared loess purification water; and washing the Chinese cabbage. |
