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[학술저널]

  • 학술저널

문란주 이승교

UCI(KEPA) : I410-ECN-0101-2009-522-015217805

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초록

In order to survey on utilization of Kimchi, fermented vegetable food in korean families, 439 households in Kyunggi province were investigated.
The results are as follows ;
1. 99% of housewives served at least 1 or more kinds of Kimchi every meal.
2. 45% of wives answered Kimchi serving was always necessary but same answered children were only 34%.
3. The taste of Kimchi was decided according to husbands(47%) in family.
4. The Kimchi preparing method was learned from their mother(65%).
5. The main kind of Kimchi was chinese cabbage Kimchi all the year round, and 88% of the subjects answered that the variety of Kimchi was different with season.
6. Almost all housewives(99%) prepared Kimchang Kimchi and 97% of subjects made 3 kinds.
7. In quantitative order, the main sorts of Kimchang Kimchi were chinese cabbage Kimchi, Dong chimee, Chonggak Kimchi and baik Kimchi.
8. The period of Kimchang Kimchi use was form Nov. to next year march(36%), and only 11% of them prepared suitable. But the excess amount of Kimchi applied other dishes and 8% of them discarded the remaining.
9. The Kimchang Kimch was kept underground(51%) and laying outdoor using Kimchang jar(32%). It was different with style of shelter.

목차

ABSTRACT

Ⅰ. 緖論

Ⅱ. 연구방법

Ⅲ. 결과 및 고찰

Ⅳ. 要約 및 結論

Ⅴ. 參考文獻

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