Manufacturing method for low salt leaf-mustard Kimchi and low salt leaf-mustard Kimchi by the method

摘要

The present invention relates to a preparation method of Brassica juncea kimchi and Brassica juncea kimchi prepared thereby, and more specifically, to a preparation method of Brassica juncea kimchi, which comprises the steps of: salting Brassica juncea with sea salt and washing the same; preparing seasonings including ripe persimmon, soybean sauce, red pepper powder, a garlic, a ginger, glutinous rice glue, undried red pepper and an onion; and mixing the washed Brassica juncea with seasonings, wherein the seasonings preparation step includes adding smoked powder. The smoked powder is prepared by a step of grinding dried anchovy, dried kelp and dried seaweed, a step of introducing the ground powder into a smoking device, introducing oak chips into the smoking device, and then performing smoking, a step of grinding smoked powder again, and a step of drying the re-ground powder. According to the present invention, salty taste of Brassica juncea kimchi is maintained, but content of sodium can be reduced. The Brassica juncea kimchi prepared by the method of the present invention has reduced content of sodium, but improved taste and color such that everybody can enjoy eating the kimchi.