| 摘要 |
A method of preparing Kimchi using an extract of green tea and Hinoki Cypress(Chamaecyparis obtusa) is provided, which reduces an astringent taste from green tea and a fishy smell from various salted-fishes and provides a terpene flavor and phytoncide of Hinoki Cypress to the Kimchi product. The Kimchi is prepared by soaking 100kg Chinese cabbage in saline containing 25kg salt for 8 to 10hr, dehydrating and adding a spiced filling to dehydrated Chinese cabbage. The spiced filling is prepared by mixing 12.5kg red pepper, 5 bundles of sliced scallion, 10 bundles of sliced water dropwort, 10 radish shreds, 30ml Chamaecyparis obtusa leaf essential oil, green tea leaf-infused water, green tea and glutinous rice gruel. The glutinous rice gruel is prepared by heating 1kg water, 200g kelp, 1kg onions, 1kg green onions, 100g licorice root, 400g Herklotsichthys zunasi, 500g Lentinus edodes and 1kg glutinous rice flour for 10min. The salted fishes are prepared by mixing 7kg salt-fermented anchovies, 7kg salted-shrimps, 3.3kg salted-anchovies, 4kg chopped garlic, 5kg chopped onions, 500g chopped ginger, 1kg dried Codium fragile, 5 grated radishes and crushed kelp. The green tea leaf-infused water is prepared by heating 1.8L water at 70deg.C and branching 200g green tea leaves in the heated water for 1min. |
