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KMID : 0665219950080040289
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Korean Journal of Food and Nutrition
1995 Volume.8 No. 4 p.289 ~ p.292
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A Survey on the Preparation Methods of the Winter Kimchi
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Kang Kun-Og
Lee Hyun-Ja
Cha Bo-Sook
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Abstract
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A survey study was carried out on the preparation methods of the Winter Kimchies in Seoul, Chung Cheong and Kang Won area by questioning 203 homes individually.
The reaults showed that the cabbage Kimchi was prepared more than 95% of total Kimchi a good heads of the Chinese cabbage were selected as proper quality of the cabbage. The cabbage were brined for 7∼10 hours with using sun dried salts mostly(66∼78%). In Seoul and Chung Cheong area the quality of Chinese cabbage was regarded as the primary factor and the seasoning materials in Kang Won area for good quality of Kimchi, more than 70% of the residents prepared Kimchi in Kimchi jar, and the correlation between the jar use kind of resident such as house or apartment was significantly high(p<0.000).
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