| 摘要 |
Kale or(and) Angelica keiskeis whose juice is available for health is used instead of chinese cabbage used in the conventional Kimchi as a main material. Kale or(and) Angelica keiskeis is washed and steeped in brine for 8-10 hrs. Licorice water as a special spice for this Kimchi is prepared by adding licorice(500g) to water(5L), boiling at 100 deg.C for 30-40 mins and filtering with fine sieve. Licorice water(0.1%) is mixed with the conventional condinent. Kale or(and) Angelica keiskeis which put into above mixed condiment is aged at 10 deg.C for 72 hrs. |
