| 摘要 |
PURPOSE: A pine mushroom is applied to kimchi which mitigates the rejection reaction to traditional kimchi from foreigners while adding anticancer effect and extraordinary effectiveness of skin beauty thereof to kimchi. CONSTITUTION: The pine mushroom kimchi is produced by the following steps of: (1)Adding salt to about 10kg cabbage, preserving it in salt for 3 hours and keeping the water temperature around 6°C (2) Cleaning the preserved cabbage by water, putting it on a vessel for water to be naturally evaporated and cutting natural pine mushroom finely and thinly in a form of mushroom to insert into the cabbage; and (3) Putting the cabbages all layers, shaking pear juice on the cabbages, laying outer leaves at 10cm height and ripening at -1-0°C.
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