| 摘要 |
A recipe for Kimchi using a groundsel and the Kimchi thereof are provided to reduce the bitter taste of a kind of groundsel while making a Kimchi with the groundsel. A recipe for Kimchi using a groundsel comprises the following steps. The collected kind of groundsel is washed and the moisture is removed. Kalopanax ricinifolium, Acanthopanacis Cortex, glycyrrhizae radix, soju, vinegar, soy sauce, salt, and sugar are mixed with water and boiled to make spice liquid(S200). The spice liquid is poured over the pre-processed kind of groundsel and aged at 12-18‹C for 28 to 35 days(S300). The matured kind of groundsel is inserted at the salted cabbage leaf interval with the leaf and together mixes up. And the kind of groundsel and the cabbage mixed up are put into reservoir and aged together(S400). The spice liquid is made of the kalopanax ricinifolium 8.7 weight%, acanthopanacis Cortex 8.7 weight%, glycyrrhizae radix 3 weight%, soju 5.2 weight%, vinegar 0.9 weight%, soy sauce 29 weight%, salt 1 weight%, sugar 14.5 weight% and water 29 weight%. The amount of the spice liquid is 300-350g per groundsel 100g. |
