MANUFACTURING METHOD OF KIMCHI USING SHELL

摘要

PURPOSE: Provided is a method for manufacturing kimchi by using shells containing water-insoluble calcium, for extending the eating period of kimchi while keeping living lactic acid bacteria. CONSTITUTION: A Chinese cabbage is cut into 4 parts. The cut cabbage is preserved in 10% salt water for 24 hours at room temperature. The salted cabbage is washed 3 times with tap water and dehydrated at room temperature for 2 hours. The kimchi contains 100g of salted cabbage, 1.99g of garlic, 0.73g of ginger, 3.24g of ground pepper, 0.66g of leek, 1.60g of onions, 2.13g of salted shrimps, 0.53g of salted anchovies, 6.64g of 5% glutinous rice paste and 0.82g of mono sodium glutamate(MSG). Shell powder 1.0% based on the total amount of the kimchi is injected in a tea bag and is put in the medium-lower part of a plastic container. The kimchi 300g is put in the plastic container and is sealed without a head space at 10deg.C for aging.