| 摘要 |
PURPOSE: Colloid particle type unripe Kimchi sauce, paste and a manufacturing method thereof are provided to manufacture kimchi without a salting process of Chinese cabbage, and to preserve kimchi for a long time while containing nutrients of kimchi. CONSTITUTION: A manufacturing method of Colloid particle type unripe Kimchi comprises the following steps: preparing kimchi materials including 2500 ~ 3500 parts of Kimchi raw material by weight, 300 ~ 500 parts of red pepper by weight, 10 ~ 30 parts of ginger by weight, 50 ~ 80 parts of green onion by weight, 50 ~ 80 parts of onion by weight, 5 ~ 15 parts of salted shrimps by weight, 20 ~ 40 parts of salted anchovies by weight, 20 ~ 40 parts of refined sugar by weight and 80 ~ 120 parts of salt by weight; chopping kimchi materials to 2 ~ 50 mm; preparing soup by heating and mixing anchovy, Laminaria japonica, onion, green onion, radish, garlic, and ginger with water; mixing the soup with the kimchi materials; pulverizing the mixed kimchi materials to colloid particles of 1 nm ~ 0.02mm; and aging the materials for 25 ~ 35 hours in 20 ~ 30 °C.
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