| 摘要 |
Provided is a method for preparing functional young radish kimchi which is excellent in taste and functionality by using the young radish cultivated on the yellow soil treated with sulfur. The method comprises the steps of salting the young radish which is cultivated on the yellow soil treated with sulfur, with salt; washing the salted one with water and removing water; mixing 100 g of the salted young radish, 2.9-.5.8 wt% of a garlic, 1.6-3.2 g of a ginger, 8.0-16.0 g of a leek, 7.0-14.0 g of a red pepper, 4.2-8.4 g of powdered red pepper, and 3.7-7.4 g of jeotgal (pickled seafood); adjusting the final salinity to be 2-3 wt%; and fermenting it at a temperature of 5 deg.C for 3-5 weeks. |
