METHOD FOR PREPARING RADISH KIMCHI HAVING IMPROVED STORAGE STABILITY AND RADISH KIMCHI PREPAIRED THEREBY

摘要

According to the present invention, a manufacturing method of radish water kimchi comprises: a step of washing radishes and then cutting the radishes into a proper number of pieces; a step of using bay salt to salt the cut radishes at room temperature for 1-48 hours; a step of separating the salted radishes and an aqueous solution discharged from the radishes by the salting step; a step of adding bay salt and purified water to the separated aqueous solution to manufacture salt water to have a salinity of 4.8-5.2%; and a step of inserting the salted radishes and minor ingredients into a vacuum pack bag, adding the manufactured salt water, and then sealing the mixture by a sealer. The manufacturing method of radish water kimchi prevents radish water kimchi from spoiling even if the radish water kimchi is preserved for a long period unlike conventional radish water kimchi, allows the radish water kimchi to be consumed throughout the year regardless of the season, and uses a vacuum pack bag to store the radish water kimchi to improve stability and markedly improve process efficiency.