| 摘要 |
PURPOSE: A method of preparing a Jijangsu kimchi is provided to make the kimchi product bear the unique taste and flavors of the Jijangsu(the water with the ingredients of loess) while preserving the components of the Jijangsu favorable to the body. CONSTITUTION: In a method of preparing a Jijangsu kimchi, a non-polluted loess powder is diluted in edible water, and 7-8 hours later, the settled loess powder is filtered to obtain the Jijangsu. The pre-treated cabbage is dipped in the Jijangsu with the salt content of 7-15%, and allowed to stand therein for 15-20 hours. The salted cabbage is cleaned, and dehydrated. The Jijangsu is boiled, and a glutinous rice powder is added to the boiled Jijangsu to make a Jijangsu glutinous rice soup. Various kinds of condiments are mixed with the Jijangsu glutinous rice soup in a ratio of 3:1 to make a kimchi stuff. The kimchi stuff is applied to the salted cabbage, and the stuffed cabbage is aged.
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