PREPARATION METHOD FOR DEODUK-WHITE KIMCHI USING KOREAN CABBAGE amp; CODONOPSIS LANCEOLATA

摘要

A method of preparing white Kimchi containing Codonopsis root seasonings is provided to obtain Kimchi having excellent chewiness, preference and taste as compared with conventional Kimchi. Codonopsis root seasonings are put between the leaves of salted Chinese cabbage, aged, poured with 12 to 14 parts by weight of sea tangle extract and stored in a Kimchi refrigerator. The Codonopsis root seasonings are obtained by the steps of: mixing 6.0 to 7.0 parts by weight of radish shreds, 0.55 to 0.75 parts by weight of salted shrimps, 1.2 to 1.4 parts by weight of pear shreds, 1.2 to 1.4 parts by weight of apple juice, 1.2 to 1.4 parts by weight of pear juice, 0.55 to 0.75 parts by weight of garlic shreds, 0.55 to 0.75 parts by weight of ginger shreds, 0.55 to 0.75 parts by weight of chestnut shreds, 0.06 to 0.08 parts by weight of an artificial sweetener 0.4 to 0.5 parts by weight of salt, 0.55 to 0.75 parts by weight of jujube shreds, 6.0 to 7.0 parts by weight of Codonopsis root and 0.1 to 3 parts by weight of functional material extract, based on 64 to 67 parts by weight of Chinese cabbage. The functional material extract is obtained by mixing grapefruit, Oolong, Akebia quinata, cinnamon, Coptis root, Aralia elata, Ulmus davidiana, gulf weed, aloe, mugwort and Chlorella with 3 to 10 times the weight of purified water and extracting at 90 to 100deg.C.