Process for preserving vegetables used to make kimchee

Details Process for preserving vegetables used to make kimchee Process for preserving vegetables used to make kimchee

1978-10-30

1980-05-13

Lindsay, Jr., Robert L.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

426270, 426404, 426506, 426638, A23L 120

Patent

active

042029120

ABSTRACT:
A process is provided for preserving fresh vegetables such as cabbages and/or radishes used in making a Korean pickled food called kimchee. After being washed in water and cut-up into sizeable pieces, the vegetables are soaked in salt water, dried to remove any excess moisture, and then vacuum packaged. This enables the vegetables to be maintained without spoiling for a period of two weeks or so without refrigeration. Associated with each vacuum package of vegetables is a package of a mixture of condiments as needed for seasoning the vegetables to obtain the desired pickled kimchee taste upon fermentation.

REFERENCES:
patent: 1208909 (1916-12-01), Burt et al.
patent: 1387710 (1921-08-01), Harrison
patent: 2322880 (1943-06-01), Pollak

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