| 摘要 |
A method for making functional kimchi containing calcium and amino acids is provided to allow users to easily take essential nutritional elements required to the human body as well as lactic acid bacteria generated during the fermentation of kimchi. The method for making functional kimchi containing calcium and amino acids comprises the steps of: washing main ingredients of kimchi; mixing amino acid powder with aqueous sun-dried salt solution in an amount of 30-45 wt% based on the weight of salt; dipping the main ingredients into the aqueous salt solution for 15-20 hours; naturally dewatering the main ingredients; providing stuffing by adding calcium powder to conventional stuffing containing red pepper powder, ginger, garlic, green onion or the like; mixing the dewatered main ingredients with the stuffing; and fermenting and aging the kimchi for 8-12 hours.
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