PRODUCTION OF KIMCHI OF VEGETABLES AND EDIBLE ROOTS USING WASABIA KOREANA AND MUSTARD

摘要

PURPOSE: A process of preparing the titled Kimchi by using Wasabia koreana or mustard powder(extract) as a main material is provided. Whereby, the Kimchi has the characteristic taste and flavor of a Wasabia koreana and mustard and removes a fishy smell when eaten with fish. CONSTITUTION: A mixture of 80% by weight of Wasabia koreana or mustard powder (extract), 10% by weight of salt, 5% by weight of sodium citrate, 4% by weight of sugar and 1% by weight of a synthetic sweetening agent is added with vegetables and edible roots such as radish, carrot or the like and then aged for a specified time.