MAKING METHOD OF KIMCHI USING MULBERRY LEAVES AND GLASSWORT

摘要

The present invention is to a manufacturing method of soy sauce Kimchi using mulberry leaves and glasswort, which comprises a step of preparing Kimchi seasoning by blending 500 g of green pepper, 200 g of cheonyang red pepper, 50 g of onion and 50 g of radish with a blender, and mixing 500 g of spring onion cut into a fixed length, 200 g of garlic, 300 g of rice glue, 50 g of fermented liquid sauce, 50 g of raw ginseng and 200 g of glasswort powder; a step of preparing Kimchi materials of 500 g of mulberry leaves, 500 g of glasswort of a fixed length, and 300 g of radish sliced into a fixed length; and a mixing step of mixing the Kimchi seasoning and the Kimch materials. The present invention is a very beneficial invention which is able to expect consumer health promotion due to intake of abundant nutrients from various materials, and the income increase of producing farmers by manufacturing soy sauce Kimchi by mixing Kimchi seasoning including glasswort powder, mulberry leaves, glasswort of a fixed length and radish sliced into a fixed length.