Pungent of the present invention headed by children is the done to salinity and fresh salinity and new cabbage kimchi manufacturing method required for the diseases such as the unfamiliar foreigner and camouflage sight and with the cabbage kimchi that this method manufacturesThe intrinsic fermentation results of the present invention especially pickles show, the tart flavour of pickles, sweet taste, nice and cool and interested, not at all known to people the Tian jin cabbage pickled in sweet and sour of no burden sense can also be cooked. In order to realize foregoing invention, the present invention is with marinating be Chinese cabbage stage,The Chinese cabbage for having eaten pickling, is then dehydrated, and the dehydration and salinity for adjusting the salinity of Chinese cabbage adjust the stage. The auxiliary material preparation stage of different color green pepper and pimiento and garlic mixing,The mix stages not mixed marinated Chinese cabbage and in material plus milk, develop the manufacturing method of not peppery cabbage kimchi. The present invention is to increase the collocation of the Mixed Microbes doctrine of pickle fermentation, and not fermenting for 60 days for later period of fermenting since coming into force initial stage provides low-salt kimchi. The pickles in the above way manufactured have to resist the pungent of sense, also there are intrinsic tart flavour, sweet taste and the salubrious taste and sticky taste of fermentation pickled vegetable, it intactly brings into play, whoso can taste, and trophism is also very outstanding has developed a Chinese cabbage.
