| 摘要 |
PURPOSE: A method of making ginseng kimchi by mixing ginseng preserved in honey with conventional kimchi material and sauce during the manufacture of kimchi is provided. The product has efficacy and flavor of ginseng while maintaining characteristic taste and flavor of kimchi. CONSTITUTION: The ginseng kimchi consists of: 2 to 500g ginseng preserved in honey; 10kg kimchi material; and kimchi sauce containing 100 to 1,000g red pepper powder, 1 to 20g fruit powder of Hovenia dulcis Thunb., 1 to 300g chopped garlic, 1 to 280g chopped ginger, 1 to 1,500g chopped radish, 20 to 100g pine nuts, 10 to 100g sesame, 5 to 100g sliced chestnuts, 100 to 900g pear juice, 50 to 720g salt-fermented anchovies, 1 to 500g salt-fermented shrimps, 1 to 800g sliced leaf mustard, 1 to 500g sliced green onion, 1 to 150g roughly sliced Welsh onion, 5 to 200g roughly sliced red pepper, 1 to 300g onion juice, 1 to 500g sliced leek, 1 to 10g licorice extract, 50 to 500g rice paste, 5 to 50g sliced red pepper. The kimchi material is any one of cabbage, radishes, pony-tail radishes, Korean lettuce(Ixeris sonchifolia H.), green onion, leaf mustard, young radish and cucumber.
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