| 摘要 |
A method for preparing kimchi including the steps of adding less than 2.4% by weight Vitamin C and less than 1% by weight Vitamin E to a mixture of vegetables and spices prior to fermentation and then fermenting the mixture. Vitamin C or Vitamin E or both can be added to the mixture. The Vitamin C is selected from ascorbic acid, calcium ascorbate and sodium ascorbate. Organic acids may be added together with the Vitamin C and Vitamin E to the preparation of the kimchi. |
