The present invention relates to a method for commercial production of Dongchimi by short-term rapid fermentation after addition of a fermentation strain to a concentrate concentrated at a low temperature below 60 ° C. More specifically, the radish is harvested at an optimum time, concentrated at low temperature and high concentration, and then fermented at 15-35 ° C. to standardize raw materials of Dongchimi used throughout the year and to shorten fermentation time to industrially produce standardized quality Dongchimi. It is a method that can be mass produced. This can improve the quality of Dongchimi by supplying raw materials of constant quality throughout the year in the form of concentrates regardless of the harvest season. In addition, through the selective fermentation of strains to minimize the deviation of the taste of the Dongchimi by the process and control the fermentation process is to produce the Dongchimi to maintain the quality at a constant level regardless of the season. Furthermore, Dongchimi can be prepared according to the desired concentration, and in the case of low concentration short-term fast-moving Dongchimi, fermentation was completed in 24 hours. On the other hand, by producing a high concentration of Dongchimi, when used as broth such as cold noodles to increase the taste intensity of Dongchimi, there is an effect of reducing the volume during distribution.
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