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KIMCHI PREPARATION METHOD USING ACANTHOPANACIS CORTEX BY ADDING THE CRUDE LIQUID OF ACANTHOPANACIS CORTEX OR PULVERIZED ACANTHOPANACIS CORTEX INTO KIMCHI DRESSING
KIMCHI PREPARATION METHOD USING ACANTHOPANACIS CORTEX BY ADDING THE CRUDE LIQUID OF ACANTHOPANACIS CORTEX OR PULVERIZED ACANTHOPANACIS CORTEX INTO KIMCHI DRESSING
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机译：使用刺五加皮的粗制液体将刺五加皮的粗制液体或粉碎的刺五加皮制成粉状的泡菜制备方法
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摘要
PURPOSE: A kimchi preparation method using Acanthopanacis Cortex is provided, thereby adding the taste and nutrition of Acanthopanacis Cortex into kimchi to improve the taste and nutrition of kimchi. CONSTITUTION: The kimchi preparation method using Acanthopanacis Cortex comprises the steps of: obtaining crude juice of Acanthopanacis Cortex and coating the salted Chinese cabbages with the crude liquid of Acanthopanacis Cortex; and adding at least one selected from the crude liquid of Acanthopanacis Cortex and pulverized Acanthopanacis Cortex into kimchi dressing, and inserting the kimchi dressing into the salted Chinese cabbages coated with the crude liquid of Acanthopanacis Cortex.
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