| 摘要 |
A method of preparing Kimchi by preserving leaf vegetables in salt water and mixing shoot vegetable juice, glutinous rice gruel and seasonings is provided. The Kimchi is rich in various nutrients containing vitamins, minerals, proteins. One or more leaf vegetables are preserved in salt water with a salinity of 8 to 12% for 3 to 4hr, washed and dehydrated. One or more shoot vegetables are squeezed and mixed with glutinous rice gruel and seasonings to obtain Kimchi seasonings. The salted leaf vegetables are mixed with the Kimchi seasonings. The leaf vegetables contain broccoli, Chinese flat cabbage, Brassica campestris, Baecheongchae as two-way crosses of cabbage and Chinese flat cabbage, kale, chicory, celery, parsley, turnip, red radish, radish, Chinese cabbage, white cabbage, Korean cabbage, lettuce, red mustard leaf, beet, red spinach and leaf mustard. The shoot vegetables contain broccoli, alfalfa, turnip, red radish, radish, Chinese cabbage, white cabbage, Brassica campestris, Brassica napus, Korean cabbage, lettuce, Chinese flat cabbage, mustard, beat, kale, celery, parsley, chicory, red mustard, rice, wheat, buckwheat, corn, sunflower and perilla. |
