PROCESSING FOR KIMCHI USING FRESH CHINESE CABBAGE

摘要

Method for manufacturing by omitting brine-salting step in the conventional process, instead using special condiment mixed with additional salt and supplementing turn-over step for evenly dispersing of salt during aging is provided. Special condiment for this method is prepared by mixing 6-20 wt% of salt with the conventional condiments and grinding. Chinese cabbage in raw state is mixed with the above condiment and aged with turning over once or more. Hot pepper powder can be added to the condiment.