| 摘要 |
PURPOSE: Provided is a kimchi made from the heart of cabbage, which has hard texture and relatively weak sour taste and can be preserved at 20deg.C for 10days. CONSTITUTION: The kimchi is prepared by mixing 10kg of the heart of cabbage with a seasoning of 2kg of radish, 255g of onion and unripe hot pepper, 128g of green onion and garlic, 85g of ginger and 8.5g of shredded red pepper and fermenting the dressed kimchi or adding 200ml of lactic acid bacteria as a starter to the seasoning mixture and mixing the seasoning with the heart of cabbage before fermenting the resulting kimchi. The lactic acid bacteria is cultured in a medium containing 10g of soy protein, 5g of extract of yeast, 50g of sugar and 2g of acetic acid. |
