| 摘要 |
PURPOSE: A process for preparing acidification-retarded kimchi is provided, thereby providing the modified kimchi having shortened fermentation and retarded acidification. CONSTITUTION: A process for preparing acidification-retarded kimchi comprises the steps of: adding 0.2 to 0.3 wt.% of chitosan into kimchi seasoning and fermenting it for 24 hours; mixing salted Chinese cabbage with the fermented kimchi seasoning; covering shredded radish on the seasoned Chinese cabbage; and pouring 2 to 3% salt water into the kimchi fermented for 3 or 4 days.
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