METHOD OF PREPARING RED AND WHITE WRAPPED KIMCHI IN WHICH HOT TASTE, SALTED FISH TASTE AND GARLIC FLAVOR ARE MITIGATED

摘要

PURPOSE: A method of preparing red and white wrapped kimchi is provided to relieve a strong flavor of kimchi, and to offer convenience for easily and conveniently eating kimchi after wrapping white and red kimchi.;CONSTITUTION: A method of preparing red and white wrapped kimchi includes the following steps: dividing Chinese cabbage into four sections; salting Chinese cabbage in bay salt for 16 hours; dehydrating and washing Chinese cabbage with flowing water; mixing radish 9.7 parts by weight, garlic 1.5 parts by weight, pear 1.5 parts by weight, onion 0.5 parts by weight, red pepper 0.25 parts by weight, octopus, lobster, conch, and like; making red wrapped kimchi filling by wrapping Chinese cabbage and fillings; making white wrapped kimchi filling; making broth with purified water, garlic squeeze, pear squeeze, and salt(S600); and pouring the broth on a salted cabbage leaf(S700).;COPYRIGHT KIPO 2010