| 摘要 |
PURPOSE: A method for manufacturing a kimchi of a low salt rate is provided to enjoy the taste and nutrition of a cactus by adding the juice and flesh of a cactus fruit to the kimchi. CONSTITUTION: A cactus fruit kimchi contains:50-90 wt% of vegetable; 5-25 wt% of seasoning; and 5-25 wt% of juice and flesh of cactus fruit. The cactus fruit kimchi is manufactured by: a preparing step for preparing a certain sized vegetable and preparing the cactus fruit juice by extracting the juice from the cactus fruit; a mixing step for mixing the prepared seasoning, the cactus fruit juice, and the vegetable; an aging step for leaving the mixed kimchi in a normal temperature for 10-40 hours for aging; and a completing step for wrapping the aged kimchi in a container and keeping cool.
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