| abstract |
The present invention relates to a hypoallergenic kimchi composition, more specifically, red pepper powder, 1.0 to 1.8% by weight red bell pepper 0.8 to 1.6% by weight, garlic 0.8 to 1.2% by weight, ginger 0.2 to 0.4% by weight, leek 0.8 to 1.2 Weight%, onion 1.8-2.2%, shrimp chops 0.8-1.0%, anchovy 0.3-0.5%, sugar 0.2-0.4%, high fructose 0.2-0.5%, seasoning 0.1-0.3%, wheat flour 2.5- Kimchi consisting of 3.5% by weight, fruit juice or yogurt 5.0-10.0% by weight, and the remaining kimchi main ingredients, the kimchi becomes hypoallergenic kimchi to suit the taste of children. |