Composition of fermented sweet potato tops

Abstract

This utility model relates to a fermented food composition called Sweet Potato Tops Kimchi, which addresses the technical problem of underutilization of sweet potato tops, a highly nutritious yet often overlooked part of the plant. The solution provided is a novel fermented product using the tender leaves and stems of sweet potato as the vegetable base. The composition consists of 1 kilogram of sweet potato tops, 200 grams of red pepper paste, 200 grams of cucumber, 150 grams each of apple and carrots, 100 grams of white onion, 10 grams of garlic, and 10 grams of sesame seeds. These ingredients are prepared and fermented to create a mildly spicy, flavorful, and probiotic-rich dish. The principal use of the utility model is as a healthy, locally sourced, and culturally adaptable side dish or ingredient, offering a sustainable alternative to traditional kimchi varieties.