A METHOD FOR KIMCHI PRESERVATION AND A BOX THEREOF

摘要

salting cabbages at a low temperature of 3-10 degrees centigrade in order to enhance preservation and flavor of kimchi; adding 2-10 wt.% of alcohol and 0.0025-0.05 wt.% of mustard oil to kimchi spices; placing kimchi combined with the kimchi spices for 1-5 hours to prepare kimchi; placing the kimchi in a kimchi storage container, which is a tank filled with an insulator material(9) between an inner tank(10) made of stainless steel and an outer tank(8) made of synthetic resin, and has a lid(2) with a CO2 injection coke(4) and an automatic exhaust valve(3); and fermenting the kimchi at a low temperature of 3-10 degrees centigrade with the CO2 pressure of 0.2-3.0 kg/cm3 for 20-45 days.