PRODUCTION OF KIMCHI-PICKLED VEGETABLE

摘要

PROBLEM TO BE SOLVED: To produce Kimchi pickles which have excellent texture and can stay fresh for many days by using no salt. SOLUTION: Vegetables are half-boiled and remain half-raw, mixed with the pickling solution for Kimchi, pouched, vacuum-packed and sterilized. The boiling temperature and time for making half-boiled vegetables differ according to the kinds of vegetables, but in general they are boiled at 80-100 deg.C for 1-5 minutes.