The present invention relates to a method of producing naturally-fermented Jigemi salt by using Makgeolli suljigemi, and Jigemi salt produced thereby. According to the present invention, the method of producing naturally-fermented Jigemi salt by using Makgeolli suljigemi comprises the steps of: a) preparing a primary mixture, a starter culture, a secondary mixture, and hard-boiled rice as materials for producing naturally-fermented Jigemi sa b) mixing the starter culture with the primary mixture; c) cooling the mixture obtained in the step b) and keeping the same in a fermentation vessel at 20-22°C for 2-3 days to perform a first yeast aging and storage; d) mixing the prepared secondary mixture with the product of the first yeast aging and storage; e) putting the mixture obtained in the step d) in a fermentation vessel at 20-22°C for 1-2 days to perform a second yeast aging and storage; f) mixing the prepared hard-boiled rice with the product of the second yeast aging and storage; g) fermenting the mixture obtained in the step f) for 2-6 weeks, extracting alcohol to produce Makgeolli, and obtaining first solid Makgeolli jigemi; h) mixing the first Makgeolli jigemi obtained in the step g) with gray sa i) aging the mixture obtained in the step h) by fermenting the same for 70-130 days; and j) drying solid Jigemi salt obtained in the step i) at 35-45°C via low-temperature vacuum or low-temperature hot air.;COPYRIGHT KIPO 2017
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