A method of preparing and storing saltless or low-salt Kimchi

摘要

The present invention relates to a method for producing an unsalted or low-salt kimchi, wherein the vegetable which is the material of the kimchi is dipped in boiling water instead of pickled salt and rapidly cooled to lower the salinity, and a sharp and resilient texture is obtained And the loss of moisture and nutrients due to the pickling process can be prevented.