PURPOSE: A producing method of kimchi using seaweed paste is provided to offer the abundant amount of nutrients in crushed seaweed to kimchi seasoning.CONSTITUTION: A producing method of kimchi using seaweed paste comprises the following steps: removing outer leaves and foreign materials from Chinese cabbage, and washing the Chinese cabbage cutting the washed Chinese cabbage into 3-4cm, and salting the cut Chinese cabbage in 6-8% salt water for 12-24 hours washing the salted Chinese cabbage with water for 3 times, and naturally dehydrating the Chinese cabbage for 1-3 hours to obtain salted Chinese cabbage soaking sea tangle, brown seaweed, fusiformis, sea staghorn, and agar in water, and washing and crushing the seaweeds into 50-70 meshes mixing the crushed seaweeds and water, and heating the mixture at 85-90 deg. C for 1-2 hours while stirring to obtain seaweed paste mixing red pepper powder, garlic, spring onion, ginger, and other ingredients to obtain kimchi seasonings and mixing 100kg of salted Chinese cabbage, 1.9kg of seaweed paste, and 10.2kg of kimchi seasoning before aging for 3 days.COPYRIGHT KIPO 2013[Reference numerals] (AA) Chinese cabbage (BB) Seaweed (CC) Seasoning ingredients (DD) Washing (EE) Soaking (FF) Water (GG) Cutting washing (HH) Salting (II) Crushing (JJ) Mixing (KK) Desalinating (LL) Mixing (MM) Water (NN) Dehydrating (OO) Heating and stirring (PP) Salted Chinese cabbage (QQ) Seaweed paste (RR) Kimchi seasoning (SS) Mixing (TT) Low temperature aging (UU) Kimchi본 발명은 해조페이스트를 이용한 김치 제조방법에 관한 것이다.본 발명의 해조페이스트를 이용한 김치 제조방법은, 절임배추를 제조하고, 해조페이스트를 제조하고, 양념을 제조한 다음, 제조된 절임배추와 해조페이스트와 양념을 혼합하여 버무리고 저온 숙성하여 김치를 제조하는 것으로 구성된다.본 발명에 의해 발명에 의해, 해조류의 영양성분이 함유되어 영양이 풍부하며, 섭취할 때 맛이 있고 감칠맛이 나는 김치를 제공된다.또한, 영양이 풍부하면서도 단기간에 대량 생산이 가능하여 가격이 저렴한 김치가 제공된다.
