MANUFACTURING METHOD FOR KIMCHI USING BLUEBERRY AND GUIBITANG, KIMCHI USING THEREOF

摘要

The present invention relates to a preparation method for a kimchi using blueberry and Guibitang, which enhances the palatability of the kimchi to children and adolescents while optimizing the nutritional value of the kimchi. The preparation method comprises: a brining step, for brining a napa cabbage using a first salt water; a coloring step, for coloring the napa cabbage using a coloring solution prepared from mixing blueberry extracts and a second salt water having a higher concentration than the first salt water; a seasoning step, for blending a basic seasoning with the napa cabbage; and a fermentation step, for fermenting the napa cabbage blended with the basic seasoning, wherein the basic seasoning comprises at least one selected from among radish, green onion, garlic, onion, fish sauce and ginger. The kimchi thus prepared is palatable to children and adolescents.