A process for the preparation of white radish kimchi containing of fermented broth of cheongyang red pepper and the white radish kimchi prepared therefrom

摘要

The present invention relates to a method for manufacturing a bagless kimchi using a fermentation broth of Cheongyang red pepper and a bagless kimchi prepared thereby, wherein (S1) red and green cheongyang red pepper are mixed at a weight ratio of 3: 1 to 3: 3, sliced, 5: 3 to 5: 5, and then fermenting at room temperature for 1 to 2 years to produce a fermented broth of Cheongyang pepper; (S2) powdered red pepper is called broth, and crushed garlic, ginger, onion, green onion and sweet potato; (S3) side wave and sweet potato are cut, the hearing is called water, and then water is removed and prepared to prepare a sub ingredient; (S4) mixing all the materials prepared in the above steps (S1) to (S3) and applying them to the horizontally cut halves; And (S5) aging the prepared bagless kimchi for 1 to 2 months, the bagless kimchi manufactured according to the method of the present invention not only retains the texture of the tissue without retracting even after storage for a long period of time, It is possible to suppress the unpleasant odor such as infertility which occurs when the mugwort is stored for a long period of time, so that the preference degree and the functionality can be remarkably improved. Therefore, it is expected that the tubeless kimchi prepared according to the present invention can be used as a traditional food unique to Korea, which can increase the preference of not only domestic but also foreigners with difficult taste.