A RAPID PREPARATION METHOD OF DONGCHIMI AND THE DONGCHIMI PREPARED THERE FROM

摘要

A method for preparing dongchimi (chopped radish kimchi pickled in salt water) rapidly is provided to decrease the fermentation time of dongchimi and to allow dongchimi to be made irrespective of season. A method for preparing dongchimi rapidly comprises the steps of washing radishes and chopping them by a thickness of 4-5 mm; adding 600-900 parts by weight of 2.4%(v/v) salt solution and 5-25 parts by weight of milk to 100-300 parts by weight of the chopped radishes and fermenting it at a temperature of 25 deg.C for 2 days to make dongchimi having a lactobacillus amount of 4.2Î10^7 - 7.1Î10^7 per 1 mL.