| 摘要 |
Provided is a method for producing a potato kimchi which shows a effect of added potato without impairing qualities peculiar to kimchi, and excellent sensory flavor or storage properties in comparison with convention potato kimchi. The method for producing a potato kimchi comprises the steps of (i) boiling a potato in water and taking the potato out of water, so as to prepare the remaining water, (ii) adding a kimchi spices including the boiled potato into the water, so as to prepare a juice of potato kimchi, and (iii) mixing the juice with salted cabbage. The ratio of the juice and the salted cabbage is 40:60 parts by weight. An amount of the boiled potato is 5-10 parts by weight based on 100 parts by weight of the remaining water. The spices consists of 100 parts by weight of the remaining water, 6 parts by weight of boiled potato, 7 parts by weight of red pepper, 1.5 parts by weight of garlic, 2 parts by weight of leek, and 0.6 parts by weight of salt. |
