| 摘要 |
PURPOSE: A method for preparing white kimchi containing sea plants by filling salted chinese cabbage with a seasoning sauce containing sea plants such as Codium fragile, Undaria pinnatifida, Grateloupia filicina, together with conventional seasoning ingredients is provided. The manufactured white kimchi has the characteristic taste and flavor of kimchi as well as nutrition. CONSTITUTION: Chinese cabbage is washed, salted and aged for about 1 day after dehydrating. Then, 50 to 70% by weight of the salted chinese cabbage is filled with a seasoning sauce comprising 1 to 2% by weight of pear juice, 0.2 to 0.5% by weight of garlic juice, 0.2 to 0.5% by weight of ginger juice, 2 to 4% by weight of pear, 2 to 4% by weight of radish, 1 to 2% by weight of Zizyphi Fructus, 2 to 4% by weight of fresh nut, 1 to 2% by weight of Gyrophora esculenta, 2 to 4% by weight of Allium wakegi A., 1.5 to 2% by weight of Codium fragile, 2 to 4% by weight of Undaria pinnatifida, 2 to 3% by weight of Grateloupia filicina, 3 to 5% by weight of New Sugar(saccharin sodium) and 1 to 2% by weight of pickled shrimp.
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