| 摘要 |
A method of producing Kimchi using young pollack extract by mixing salted vegetables, young pollack extract and red pepper powder is provided. The Kimchi has the fresh taste and flavor of young pollack as well as its nutrients and is effective in reducing hangover, detoxifying the liver and removing effete matter from the body. Vegetables are preserved with salt and mixed with young pollack extract and red pepper powder. The young pollack extract is prepared by mixing 100 parts by weight of water, 0.2 to 5 parts by weight of young pollack, 0.1 to 2 parts by weight of kelp, 1 to 10 parts by weight of radish, 1 to 5 parts by weight of onion, 1 to 3 parts by weight of green onions and 0.1 to 1 part by weight of Lentinus edodes, heating over medium heat for 3 to 8hr until 60 to 80% by weight of the total weight. The vegetables are selected from cabbage, radish, Korean radish(Altari), sesame leaf, leaf mustard, pumpkin, dropwort, shepherd's purse and the like.
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