Recrystallization characteristics of salt after removing bittern and impurities from solar salt (SD) were investigated. To remove the bittern, the SD was treated at 30, 40 and 50℃ under 95% humidity. 86% of the bittern was removed when the SD was
This study was carried out to improve quality and increase anticancer effect of baechu kimchi by changing various kinds of salt. The baechu cabbages were brined with purified salt (P), natural sea salt (NS), natural sea salt without bittern (NS-B) o
The anti-obesity effects of kimchi prepared with solar salt without bittern on 3T3-L1 adipocytes was studied. The kimchi samples consisted of the following: kimchi prepared using conventionally manufactured solar salt (CSK), kimchi prepared with fil