| 摘要 |
A method for lengthening a storage period of kimchi added with rosemary hydrothermal extract is provided to prevent acidification while maintaining intrinsic taste and quality of kimchi. A method for lengthening a storage period of kimchi added with rosemary hydrothermal extract comprises the steps of: (a) adding rosemary 20%(w/v) to hot water to obtain extract; and (b) adding the extract 10% weight based on the Chinese cabbage to the Kimchi spice. The Lactobacillus species microbial content is reduced by adding the rosemary extract to the Kimchi spice. |
