FERMENTED COARSE SALT USING PROBITICS FROM KIMCHI AND MANUFACTURING METHOD THEREOF

摘要

This coarse salt and its manufacturing method are disclosed for kimchi broth. A method using coarse salt kimchi fermented according to the invention, preparing a salt, and the salt was washed with water and an appropriate amount of the granule to remain dehydrated, washed and dried to remove water and salt, the dry cleaning and salt in a sealed vessel to form a mixture by mixing the fermented Kimchi and sugars and, help effect this, the mixture is put into effect in a network sayonggi separate the liquid and solid, and the resultant solid was dried Kimchi ingredients are mixed coarse It will yield a salt. Accordingly, antioxidant, jeonghwaryeok, bunhaeryeok, kimchi in a strong antibacterial activity and emissions of pollutants and salt brine with beneficial microorganisms, kimchi in antioxidants and antibacterial / antiviral substances produced as a by-product by the beneficial microorganisms, enzymes, etc. the physiologically active substance can be included in the salt may have beneficial effects on the human body. ;