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 preparing white radish kimchi using a cheongyang red pepper fermented liquid and white radish kimchi manufactured by the same. The method according to the present invention includes: (S1) a step in which a cheongyang red pepper fermented liquid is prepared by red and green cheongyang red pepper being mixed at a weight ratio of 3:1 to 3:3, the mixture being sliced, mixing with sugar being performed at a weight ratio of 5:3 to 5:5, and then the mixture being fermented for one year to two years at a room temperature; (S2) a step in which red pepper powder is soaked in broth and garlic, ginger, onion, leek, and sweet potato grinding is performed; (S3) a step in which an auxiliary material is prepared by chive and sweet potato julienning and sea staghorn soaking in water, moisture removal, and mincing; (S4) a step in which the materials prepared in steps (S1) to (S3) are mixed and the mixture is applied to horizontally cut white radish; and (S5) a step in which the prepared white radish kimchi is ripened for one month to two months. The white radish kimchi prepared by the method according to the present invention maintains its solid texture without becoming soft even after long-term storage and suppresses the unpleasant smell generally generated during long-term radish kimchi storage, and thus can cater to consumers and have a significantly improved functionality. Accordingly, the white radish kimchi prepared by the method according to the present invention can suit the taste of picky foreigners as well as locals, and thus is expected to be utilized as traditional food of Korea popular across the world.