KIMCHI HAVING EXTENDING EDIBLE PERIOD AND MANUFACTURING METHOD THEREOF

The present invention relates to kimchi having an extended edible period by using vinegar of Hovenia dulcis berries and aronia vinegar instead of water which is used in kimchi seasoning, and to a manufacturing method thereof. According to the present invention, vinegar of Hovenia dulcis berries and...

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Bibliographische Detailangaben
Hauptverfasser:	BAE, DAE HWAN, NO, JEONG SUK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES ITS PREPARATION METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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