PROBLEM TO BE SOLVED: To provide a method of producing freeze-dried kimchi which allows each one to easily eat kimchi regardless of likes and dislikes of smell or hot taste, and prevents deterioration of flavor, taste, or texture, and to provide freeze-dried kimchi.SOLUTION: A method of producing freeze-dried kimchi formed by freeze-drying kimchi taking head formable leaf vegetables as a main raw material, includes (a) an aging step for obtaining head formable leaf vegetable kimchi by salting the head formable leaf vegetables with stems and leaves connected and then soaking the head formable leaf vegetables with a mixture of a plurality of kimchi ingredients, (b) a step for sandwiching the kimchi ingredients between leaves of the head formable leaf vegetables before and during the fermentation step, (c) a freeze-drying step for freeze-drying the head formable leaf vegetable kimchi, and (d) a step for breaking the head formable leaf vegetable kimchi after freeze-drying to be split into a plurality of pieces.COPYRIGHT: (C)2013,JPO&INPIT【課題】臭いや辛味の好き嫌いに関係なく誰でも手軽に食べることができ、しかもキムチの旨味や風味、食感を損なうことがないフリーズドライキムチの製造方法及びフリーズドライキムチを提供する。【解決手段】本発明は、結球性葉菜類を主原料とするキムチを凍結乾燥処理して成るフリーズドライキムチの製造方法であって、a)結球性葉菜類を葉茎が根元で繋がった状態で塩漬けにした後、複数のキムチ材料の混合物と共に漬け込み、熟成させて結球性葉菜類キムチを得る熟成工程と、b)前記発酵工程の前及び前記発酵工程中に前記結球性葉菜類の葉と葉の間に前記キムチ材料を挟み込む工程と、c)前記結球性葉菜類キムチを凍結乾燥させる凍結乾燥工程と、d)凍結乾燥後の結球性葉菜類キムチを壊して多数の小片に分割する工程とを有する。【選択図】図1
