Method for producing Kimchi with increased antioxidant activity using black garlic

摘要

(A) desalting the Chinese cabbage by washing with salt water; (b) aging raw garlic to produce black garlic; (c) adding water to the prepared black gum, wall leaves, and bodyshells of step (b), filtering the extracted solution, and concentrating to prepare a concentrated black gum concentrate; (d) adding to the water the black garlic mixed concentrate prepared in step (c), radish, anchovy, kelp, pollack, paprika, calcium and shrimp, and extracting and filtering to prepare a black garlic natural extract; (e) preparing a kimchi sauce by adding radish, anchovy sauce, red pepper powder, garlic, sugar, onion, persimmon, glutinous rice paste, ginger and seasoning to the black garlic extract of step (d) (f) aging the prepared kimchi seasoning of step (e); And (g) baking the seasoned kimchi seasoned in step (f) to the desalted Chinese cabbage of step (a). The antioxidative activity and the preparation of the black garlic kimchi with enhanced aging retardation effect And an antioxidative activity and a delayed aging effect of the black garlic kimchi prepared by the above method.