Production method of low salt napa cabbage kimchi using functional spice

摘要

The present invention relates to a method for producing low-salt cabbage kimchi without animal raw materials using a functional seasoning, and more particularly, it comprises the steps of removing and trimming the roots and outer leaves of Chinese cabbage and separating it into 2-4 equal parts; immersing the separated Chinese cabbage in brine and desalting to prepare pickled cabbage; Preparing broth by grinding lotus root in water obtained by decoction of bamboo shoots and reed roots; preparing a seasoning mixture in which shredded radish, red pepper powder, salt, shredded carrots, glutinous rice paste, vinegar, minced ginger, sodium L-glutamate, capsaicin seasoning powder and lactic acid are mixed in the broth; preparing a functional fermented seasoning by adding a medicinal herb mixture obtained by filtering and concentrating the extracts of cheonnyeoncho, cheonma, and sewage to the seasoning mixture; and mixing the pickled cabbage and the functional fermented seasoning. In particular, the present invention prepares a functional fermented seasoning by adding a medicinal herb mixture prepared by mixing cheonnyeoncho, cheonma, and sewage extracts rich in mineral components such as iron, calcium, and dietary fiber to protect the stomach wall when ingesting kimchi. It can be in the spotlight as a diet food because it slows the movement of intestinal contents and nutrients while preventing gastrointestinal disorders caused by spicy capsaicin. The crunchy texture can be maintained over time.