PREPARATION OF CUT CABBAGE KIMCHI BY CLASSIFYING CABBAGE LEAVES INTO REGION OF INNER LEAVES

摘要

PURPOSE: A method of preparing cut cabbage kimchi by classifying cabbage leaves into the region of the inner leaves, preserving with salt and mixing with kimchi sauce is provided. The product is packed in the shape of a square, round like a cylinder, or a triangular pillar and can produce cabbage kimchi of outer leaves and inner leaves according to consumer's liking. CONSTITUTION: Cabbage leaves are classified by the region of the inner leaves, for example green leaves with a size of 33 to 38cm, green leaves with a size of 28 to 32cm, yellow leaves with a size of 23 to 27cm, yellow leaves with a size of 16 to 22cm and yellow leaves with a size of 15cm or less, preserved with salt, washed with water and dehydrated with cold air at 5 to 10deg.C to give a final salinity of 2.0 to 3.5%. The salted cabbage is laminated and seasoned with kimchi sauce, the lamination and seasoning procedure is repeated. The dehydration process contains infrared and anion sterilization processes.