PRODUCTION OF KIMCHI STARTER USING KEFIR HAVING EFFECTS OF CAUSING NORMAL AGING OF KIMCHI AND INDUCING NORMAL FERMENTATION AND AGING WITHOUT ADDITION OF GARLIC, PICKLED SEAFOODS JUICE, SEAFOODS OR LIKE WHICH CONSUMERS DISLIKE

摘要

PURPOSE: A method of making a kimchi starter using kefir grain alone or a mixture of kefir, yogurt, -starch or corn starch is provided. The kimchi starter causes normal aging of kimchi, watery radish kimchi and sliced white-radish kimchi and induces the normal fermentation and aging without the addition of garlic, pickled seafoods juice, seafoods or the like which consumers dislike. CONSTITUTION: The kimchi starter is prepared by the steps of: mixing kefir grain, whole milk containing 1.0 to 3.5% milk fat, non-fat milk and whey at about 23deg.C, fermenting the mixture at 4 to 38deg.C for 12 to 48hr and then filtering it. In preparation of kimchi, 10 to 20% by weight of -starch or corn starch can be added when need.