PRODUCTION OF MUSHROOM KIMCHI USING EDIBLE MUSHROOMS AS MAIN INGREDIENTS

摘要

Purpose: one kind being used to prepare the mushroom for eating mushroom (such as matsutake, mushroom, agaricus bisporus etc.) as main composition and steeps the method for sauerkraut and because provide additional ingredient vegetables. It extends distribution and reserves as conventional and steeped sauerkraut when providing pharmacological and nutrition the effect of mushroom for bubble sauerkraut under the same terms with 10 days or more. Construction: greater than by edible mushroom weight 50% and vegetables, such as Chinese cabbage, radish, pony-tail radish (chonggak), young radish (yulmoo), garlic, ginger, stinking seafood juice (chotgal), seasoning material and chilli powder mix and then make its fermentation. Edible mushroom is matsutake, mushroom, agaricus bisporus, pleurotus eryngii, Sarcodon aspratus, Ramaria botrytis, oyster cap fungus, flammulina velutipes, auricularia crinosity, Pholiota nameko, Lactarius hatsudake etc.. Before mixture, it is about 5 to 10min in 95deg. that edible mushroom, which is bleached,C.