KOREAN CABBAGE KIMCHI INCLUDING MATE LEAVES AND MATE LEAF POWDER AND KOREAN CABBAGE KIMCHI MANUFACTURING METHOD

摘要

The present invention comprises the following steps of: (A) putting 50 parts by weight of mate leaves covered by fabric in 100 parts by weight of water, infusing the mate leaf in the water for 10 minutes three or four times, cooling the water, and making Korean cabbage salting water by putting sea salt into the water to have 8% salinity; (B) soaking Korean cabbage, which is divided into four pieces after removing 60 parts by weight of outer leaves, in the Korean cabbage salting water from the (A) step for ten hours, and cleaning and straining the Korean cabbage; (c) making cabbage seasoning by mixing 15 parts by weight of radishes julienned to be 5 cm times 0.3 cm, 2 parts by weight of spring onions, 2.5 parts by weight of chives, 1.5 parts by weight of water dropwort, 1.5 parts by weight of red peppers cut to be 2 to 3 cm, 2.5 parts by weight of garlic, 0.5 parts by weight of ginger, 2 parts by weight of onions, 3.5 parts by weight of fermented anchovy sauce, 5 parts by weight of red pepper powder, 1 parts by weight of plum liquid, 0.7 parts by weight of sesame, 0.3 parts by weight of mate leaves, and 0.3 parts by weight of mate leaf powder; and (D) ripening the Korean cabbage salted in the (B) step at 15?ƒ for three days after putting the cabbage seasoning made in the (C) step between leaves of the Korean cabbage. According to the present invention, Korean cabbage kimchi including mate leaves and mate leaf powder and a Korean cabbage kimchi manufacturing method are provided to enable people to intake much nutrients of the mate leaves by putting mate leaf powder in water, boiling the water for 10 minutes, cooling the water, putting sea salt into the water to have 8% salinity, making Korean cabbage salting water, salting Korean cabbage in the Korean cabbage salting water, mixing the Korean cabbage with mate leaf powder and seasoning made of various vegetables, and making the Korean cabbage kimchi.;COPYRIGHT KIPO 2014;[Reference numerals] (AA) Start;(BB) End;(S100) Step of producing stock for salting Korean cabbage;(S200) Korean cabbage salting step of salting the Korean cabbages;(S300) Step of making seasoning for the Korean cabbages;(S400) Step of aging the Korean cabbages