A Survey on the Preparation Methods of the Winter Kimchi

김장김치류의 담금방법에 관한 조사 연구

  • 강근옥 (국립안성산업대학교 생활관리학과) ;
  • 이현자 (가정학과, 수원여자전문대학 식품영양과) ;
  • 차보숙
  • Published : 1995.12.01


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 results showed that the cabbage Kimchi was prepared more than 95o 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 70eA 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)