| 摘要 |
A method for manufacturing Pleurotus ostreatus Kimchi is provided to help to increase the consumption of Pleurotus ostreatus by applying it as a main ingredient of Kimchi, owing to improved fermentation property and taste thereof, and to give novel Kimchi with pharmacological effects. The method for manufacturing Pleurotus ostreatus Kimchi comprises: (a) cutting Pleurotus ostreatus cultivated in a bottle from the root so that each fruit body may be still supported by the root in bulk, and placing them to a container; (b) pouring a brine at high temperature into the container; (c) taking the Pleurotus ostreatus out of the container and drying them; and (d) adding various spices for Kimchi to the dried Pleurotus ostreatus from (c) and mixing them well to provide Kimchi. |
