| 摘要 |
PURPOSE: A method of preparing kimchi without a salting process is provided to mass produce a high quality kimchi having uniform quality and high yield easily with reduced production time. CONSTITUTION: The method comprises the following steps : (i) preprocessing raw material of kimchi such as white cabbage, radish, cucumber, carrot, dropwort, leaf mustard, onion or green onion, not preserved in salt by sorting and washing the material; (ii) adding supplementary raw materials composed of 2-3wt% of powdered red pepper, 3-4wt% of garlic, 0.1-0.5wt% of ginger, 3-4wt% of green onion, 1.0-2.0wt% of pickled shrimps, 1.5-2.0wt% of pickled anchovies, 0.5-1.0wt% of sugar, 3.5-4.5wt% of onion and 0.5-7wt% of salt, to the preprocessed vegetable; (iii) mixing the vegetable with the condiments well; and then (iv) ripening the vegetable dressed with the other condiments at 3-6deg.C.
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