| 摘要 |
A method of preparing bean Kimchi by addition of beans to Kimchi's raw material is provided to produce Kimchi without destruction of nutrients and to increase a Kimchi's taste. Bean Kimchi is prepared by the steps of: cutting cabbage into a specific size, preserving in 10 to 20% salt water, washing and dehydrating; cutting an optional material containing radish, garlic, onion, Welsh onion and ginger into a specific size; heating beans in boiling water and cooling; grinding the cooled beans; putting 30 to 40% by weight of a mixture containing glutinous rice flour, rice flour and wheat flour into 60 to 70% by weight of bean-heated water and heating at 80 to 100deg.C for 10 to 20min to give glutinous rice paste; mixing the cut optional material with bean soup, bean-heated water, salted shrimps(Saeujeot), glutinous rice paste, red pepper powder, salt and sugar to give a filling material; mixing salted cabbage and filling material; and mixing a heated bean garnish and the cabbage containing the filling material. The bean has a particle size of 1 to 5mm.
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