| 摘要 |
The method for prolonging the aging term of KIMCHI by treating at low temperature and adding mustard oil comprises (a) sterilizing salted cabbage in the solution containing 0.05M of calcium chloride, 3% of sodium chloride and 0.1% of hydrogen peroxide at 50-55≦̸C for 1 hr and washing the above cabbage with water; (b) sterilizing the seasoned cabbage at 65≦̸C for 1 hr and adding H2O2 and mustard powder to the sterilized cabbage; (c) adding mustard oil and 50% of sodium lactate solution to seasoned KIMCHI.
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