| 摘要 |
A preservation method for Kimchi is presented. Thus, Chinese cabbage is soaked into 25% salt solution for 24 hrs, blanched at 80≦̸C for 5 min to inactivate enzymes, mixed with red pepper powder, garlic, salted fish, welsh onion, and ginger, and packed with PET/PE film. The product showed no change in taste after one month.
|
