A METHOD OF PREPARING AND STORING SALTLESS OR LOW-SALT KIMCHI

摘要

The present invention relates to a method for preparing and storing saltless or low-salt kimchi. The method according to the present invention can lower the salinity of kimchi, obtain crunchy and elastic texture compared to salted vegetables and prevent the loss of moisture and nutrients due to a salting process, by blanching vegetables to be used as materials for kimchi in boiling water and then quenching the same, instead of salting the vegetables.