Korean Kimchi is the one of most well knowned traditional and lactic acid fermented vegetable food which become proved superiority of food value because Kimchi has a diver palatability and nutritional advantages such as freshness and vitamin effects, so it will be important and ideal to develop new type of Kimchi which fit well to occidental eating habit through introduction of meat or cheese into Kimchi tissue which fortified nutritional value of Kimchi and enhance palatability of Kimchi to western table.
The water in the raw chinese cabbage was eliminated then incorporate solubilized meat or cheese suspension into dehydrated chinese cabbage which mean the introduction of solubilized meat or cheese in the site of water then ferment as well as conventional Kimchi procedure.
These are not simple mix or addition of foreign materials, it is the replacement of composition.
The kimchi with meat and cheese can be more delicious if one heat in hot water or microwave heater.
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