Method for preparing white kimchi with spicy taste and the white kimchi with spicy taste prepared thereby

摘要

Provided are a white kimchi with spicy taste, which contains rich vitamin C, a good quality of mineral, and a large amount of dietary fiber, has a diet effect and a good external appearance, and is easy to eat, and a preparation method thereof. The white kimchi with spicy taste is prepared by the steps of: (1) salting and washing 100 parts by weight of Korean cabbages, and then removing water from the salted Korean cabbages; (2) grinding and mixing 5-10 parts by weight of a radish, 5-10 parts by weight of an onion, and 5-10 parts by weight of a pear, filtrating the mixture to obtain filtrate, mixing the filtrate with 5-10 parts by weight of hot pepper seed powder, 2-5 parts by weight of a chopped garlic, 0.5-1 parts by weight of a chopped ginger, 4-10 parts by weight of boiled and crushed sweet potatoes, 2-5 parts by weight of salted fish, 0.4-1 parts by weight of oligosaccharide, 0.1-0.5 parts by weight of chitosan, and 0.1-0.5 parts by weight of fermented mustard, and maturing the mixture to make kimchi spice; and (3) placing the kimchi spice of the step(2) between the salted Korean cabbage leaves of the step(1), covering the spiced Korean cabbage with the outer leaves, pouring 30-100ml of natural brine per the Korean cabbage 100g, and fermenting the spiced Korean cabbage.