| 摘要 |
PURPOSE: A method of preparing kimchi containing collagen by adding collagen and salted fish(cheotgal) as optional ingredients to raw material for kimchi containing cabbage and radish is provided. It enables the consumer to take collagen conveniently when eating kimchi. CONSTITUTION: Cabbage and radish are salted to a predetermined salinity and mixed with optional ingredients containing garlic, ginger, salted fish to give kimchi. In the process, 1 to 3% by weight of collagen is added in liquid form or gel form, based on the weight of the kimchi, the mixing ratio of salted fish and collagen is 1:1. The salted fish is salt-fermented anchovies or salt-fermented shrimps.
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