NEW METHOD FOR MAKING KIMCHI

摘要

The new method for preparing kimchi with controlling acidification is presented. Thus sliced cabbage and additional materials are soaked in the solution containing 0.1-0.2% of sodium hypochlorite for 20-40 minutes. The above materials are washed and mixed with seasonings and 2ml of starter culture broth containing leuconostoc mesenteroides. The above mixture is fermented at 25≦̸C. The acidification period is polonged two-three times.