METHOD FOR PRODUCING ANTHOCYANIN KIMCHI USING RED CHINESE CABBAGE AND ANTHOCYANIN KIMCHI PRODUCED BY THE SAME METHOD

摘要

The present invention is a method for producing anthocyanin kimchi or white kimchi of purple broth, characterized in that the cyanidin (cyanidin) content is prepared using more than 2000 ug per g dry weight of Chinese cabbage, anthocyanin kimchi or purple broth prepared by the above method The kimchi prepared by the method of the present invention can provide kimchi containing not only a large amount of anthocyanidins, such as cyanidin, but also improved palatability.