PROCESS OF MANUFACTURING KOREAN KIMCHI COMPRISING LIGULARIA STENOCEPHALA MATSUM

摘要

The invention and harvested in time is added to the dry cleaning gondalbi leaf 2 parts by weight of the liver in the cold state, 2 parts by weight of a red pepper paste 0.66 parts by weight and 0.01 parts by weight of a fish sauce to package the products after 30 days fermentation at 19~22 ℃ It relates to gondalbi pickles and a method to be made.