| 摘要 |
A method of manufacturing Kimchi fermented under water by soaking a packaging container containing raw material for Kimchi in water and fermenting for a predetermined time is provided to prevent Kimchi spoilage by inhibiting propagation of yeast and the like as aerobic microorganisms and to obtain Kimchi with good taste and texture by leaking gas generated during the fermentation procedure and shortens the fermentation time of Kimchi. Kimchi is prepared by the steps of: putting raw material for Kimchi into a packaging container made of thin flexible synthetic resin which can be deformed by water pressure or waterproof cloth; and soaking the packaging container in water of 10 to 20deg.C for 5 to 12 months. |
