Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 11 Issue 3
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- Pages.226-232
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- 1995
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Effects of the Salting of Chinese cabbage on Taste and Fermentation of Kimchi
배추 절임 방법이 김치의 맛과 숙성에 미치는 영향
Abstract
This study is a result of the experiments to determine the optimum conditions of salting of Chinese cabbages for making tasty Kimchi. For the experiments, various methods of salting of Baechu were set up and the best method of salting had prepared Kimchi to investigated the best salt kind. In the two best results by method of salting salt kind, were investigated for salting time of Kimchi. There were certain amounts of Kimchi had prepared for each case of the combinations of the three conditions. Every case of Kimchi was refrigerated and was evaluated by sensory tests. In the salt concentration, pH and acidity of the Kimchi were measured. The results are as follows; In three cases of Kimchi, for salt concentration, level of 2.4-3.0
배추 절이는 방법을 소금처리방법, 소금의 종류 및 절이는 시간에 대하여 단계별로 각 군마다 5포기씩의 김치를 담그고 1
Keywords