PROCESS FOR PRESERVATION OF KIMCHI BY ADDING CHINESE PEPER EXTRACTS AND MONOGLYCERIDE

摘要

The method of prolonging the preserration period of KIMCHI by adding chinese peper and monoglyceride comprises (a) extracting available imgredinents from chinese peper by using ethanol and rotary evaporator, (b) preparing the seasoned KIMCHI, (c) adding chineses peper extract and monoglycerine caprate and or monoglycerine laurate and mixing.