Manufacturing Method for Kimchi using Blueberry and Kimchi using thereof

摘要

The present invention relates to a method capable of manufacturing blueberry kimchi with high preference by using blueberry juice, blueberry filtrate, a blueberry extract, blueberry powder, blueberry leaf powder, a blueberry leaf extract, and a blueberry leaf and stem mixture, thereby enabling children and foreigners to feel the unique taste of kimchi with less spiciness as well as stimulating the palate with fruit flavors. The method comprises: a step of cutting Chinese cabbages in a predetermined size, and then, salting the cabbage pieces in 55-75 parts by weight of salt water, of which the concentration is 10-16%, at 15-20°C for 15-20 hours, and then, washing the pieces in a washing container a number of times; a step of draining and aging the washed cabbage pieces in a refrigerator, and then, cutting the pieces in a predetermined size and sorting the pieces to store the pieces by a predetermined unit; a step of preparing basic kimchi ingredients including radish, spring onions, garlic, fish sauce, and chili pepper powder; a step of preparing mixed seasoning by mixing the basic kimchi ingredients with 5-7 wt% of at least one selected from among a blueberry extract, a blueberry concentrate, a blueberry filtrate, and a blueberry juice, which are made by washing blueberries for 100 wt% of the basic kimchi ingredients and grinding the blueberries in a blender; a step of mixing the mixed seasoning with the salted cabbages; a step of primarily aging the cabbages mixed with the seasoning at room temperature for 2-3 days; and a step of secondarily aging the primarily aged kimchi in a refrigerator for home use for 3-5 days.