| 摘要 |
A method of preparing Kimchi rich in mineral components beneficial to human body by fermenting salted vegetables and seasonings in the ground to cause osmotic action to be occurred sufficiently between materials is provided. The method improves the taste and flavor of Kimchi. Vegetables are washed with water, pressed using a compression device made of non-metal material in the first step and a compression roller of a conveyor to a thickness of 0.1 to 5cm in the second step. The compressed vegetables are sprinkled with salt, washed after 1 to 36 hrs and mixed with seasonings. The prepared Kimchi is buried in 1 to 10m depth in the ground and fermented for 1 to 36 months to cause osmotic action to be occurred sufficiently between salted vegetables and seasonings. The seasonings contain red pepper powder, garlic, ginger, green onions, radish shreds and salted fish sauce(Jeotguk). |
