Provided is vegetarian kimchi including 1 to 4 weight % sweet pumpkin and 0.1 to 0.5 weight % red ginseng extract.

Provided is vegetarian gat-kimchi including 1 to 4 weight % sweet pumpkin.

The present disclosure is directed to a lid component for use with a jar and a band. The jar and band may be a mason jar and a band for a mason jar. The lid component is made of an air-impermeable material and is dimensioned and configured to be releasably attachable to the jar by the band and to seal a wide mouth opening of the jar in an air-tight manner. The lid component comprises a one-way valve adapted to allow gas to escape from the jar while, at the same time, prevent air from entering the jar, when the lid component is releasably attached to the jar. The one-way valve comprises a bottom opening and a protruding top wall. The lid component further comprises a sealing wall that extends radially outwardly from the bottom opening. The sealing wall is substantially flat.

The present disclosure is directed to a lid component for use with a jar and a band. The jar and band may be a mason jar and a band for a mason jar. The lid component is made of an air-impermeable material and is dimensioned and configured to be releasably attachable to the jar by the band and to seal a wide mouth opening of the jar in an air-tight manner. The lid component comprises a one-way valve adapted to allow gas to escape from the jar while, at the same time, prevent air from entering the jar, when the lid component is releasably attached to the jar. The one-way valve comprises a bottom opening and a protruding top wall. The lid component further comprises a sealing wall that extends radially outwardly from the bottom opening. The sealing wall is substantially flat.

A Kimchi stuffing adding device according to the present invention comprises: a Kimchi stuffing seasoning storage tank; a seasoning transport pump for receiving seasoning supplied from the Kimchi stuffing seasoning storage tank and supplying the seasoning to a transport pipe; a hopper for receiving the seasoning supplied from the transport pipe via a branch pipe that is branched from the transport pipe, and temporarily storing the seasoning; and a spray mechanism installed to be able to selectively spray the seasoning onto an end portion of the hopper. The spray mechanism can be turned ON or OFF and is provided to periodically spray a certain amount of the seasoning when turned on.

A kitchenware apparatus and container for producing fermented vegetables, such as sauerkraut, comprising a screw top or Mason jar, a threaded jar lid with moat and an oblong top slot opening, an inverted cup that fits within the moat, a plunger sized to fit within the neck of the jar and having a keyed handle that extends up through the slot in the lid, and a compression spring. The lid moat and inverted cup comprise an airlock or one way valve that allows fermentation gases to escape but prevents outside air from entering. The screw lid, spring and plunger comprise a press that compresses the fermenting vegetables to press juice from the vegetables and to hold the vegetables under the liquid surface to prevent mold or other spoilage and to prevent browning.

The present invention relates to a method of preparing vegan kimchi, which includes a first salting step of first salting napa cabbage using salting water; a second salting step of second salting the first salted napa cabbage using a second salting mixture; and a condiment mixing step of mixing the second salted napa cabbage with vegan kimchi condiment. The prepared vegan kimchi retains the characteristics and taste of general kimchi, has crunchy characteristics since the vegan kimchi is salted two times using salty and sweet ingredients during the salting process, has excellent preservability since the vegan kimchi has a slightly slower growth rate of lactobacillus than general kimchi containing animal ingredients, and thus has an effect of being easily commercialized and sold.

The present disclosure relates to a functional fermented food with a high lycopene content.

According to a method of manufacturing kimchi of the present invention, there is provided high-quality kimchi which contains Dendropanax morbifera Lev. and one or more functional ingredients selected from among a dandelion, Capsella bursa-pastoris, Kalopanax septemlobus, Cuscuta chinensis Lamarck, and Sambucus williamsii var. coreana Nakai, so that an irritating odor is reduced, freshness is maintained over a long period of time, an improved mouthfeel is ensured, excessive fermentation caused by the occurrence of microorganisms is prevented, and storage stability is improved.

The present application relates to kimchi containing lactic acid bacteria which can be effectively used for the prevention and treatment of Helicobacter pylori-associated diseases.