MUSTARD A USING TARAXACUM COREANUM KIMCHI MANUFACTURE METHOD

摘要

A method for preparing the Korean dandelion kimchi by using Brassica juncea Cosson. is provided to improve functionality and marketability. A method for preparing the Korean dandelion kimchi comprises the steps of dipping processed Korean dandelion and Brassica juncea Cosson. in 10% salt water, respectively to salt them for 5-6 hours; washing the salted ones and removing water; mixing 35.5~40.3 wt% of kelp, 12~14.7 wt% of laver, 13~15.7 wt% of green laver, 8.5~11.7 of Hizikia fusiforme, 7.4~8.8 of agar, etc. to make a seaweed seasoning; mixing 15~20 wt% of sesame, 3~5 wt% of brown rice, 12~25 wt% of salted anchovies, 20~26 wt% of salted shrimp, 3~4 wt% of garlic, 0.5~1 wt% of Korean leek (Allium tuberosum), 1~2 wt% of ginger, 2~3 wt% of sugar, 2~4 wt% of powdered hot pepper and 10~20 wt% of salt to make a mixture seasoning; mixing the Korean dandelion and the Brassica juncea Cosson. in a ratio of 70:30; mixing it with the seasoning mixture in a ratio of 20:80; layering 300~700 of pine needles per 10 kg of the prepared kimchi to store it; and maturing it at 5~15°C for 6 days or more.