| 摘要 |
PURPOSE: A method of making herbal kimchi by soaking salted cabbage in a herbal extract and mixing with conventional kimchi sauce(yangnyom) except for red pepper powder, radish and pickled seafoods juice(chotgal) is provided. The product tastes good not so hot or not so salty and has enhanced preservability and distribution period as compared to conventional kimchi. CONSTITUTION: Cabbage is cleaned, salted and dehydrated after desalting. Then, the salted cabbage is mixed with conventional kimchi sauce except for red pepper powder, radish and pickled seafoods juice, introduced into a storage vessel. Thereafter, the storage vessel is filled with a herbal extract to the degree that the salted cabbage is submerged and the cabbage is aged for 5 to 7 days in a state that the fruit juice is submerged. The herbal extract is obtained by boiling various herbal plants in a double boiler.
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