| 摘要 |
A method of ripening Kimchi by putting Kimchi into a bamboo tube in which the lower end is sealed, sealing the upper end of the bamboo containing the Kimchi and then ripening is provided, which improves the taste of Kimchi. Kimchi is put into a bamboo tube of which the lower end is sealed, the upper end of a bamboo is closed, and the Kimchi is ripened. The Kimchi is selected from cabbage Kimchi, leaf-mustard Kimchi, sliced radish Kimchi and young radish Kimchi. |
