Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 34 Issue 3
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- Pages.353-360
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- 2019
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
DOI QR Code
Optimization of the Fermentation Period of Lightly Salted Oiji (Traditional Korean Cucumber Pickles)
저염 오이지의 최적 발효기간에 대한 연구
- Kim, Gumjung (Department of Culinary Science and Food Service Management, Kyunghee University) ;
- Yang, Jiwon (Department of Foodservice Management, Kyunghee University) ;
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Lee, Kyunghee
(Department of Foodservice Management, Kyunghee University)
- Received : 2019.03.05
- Accepted : 2019.06.10
- Published : 2019.06.30
Abstract
To optimize the fermentation period of lightly salted Oiji, 3% salt was added to cucumbers that were fermented at
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