Table 1.
Proximate composition of salted-cabbages prepared by var ious types of salt on initial week. (unit : %)

Group1)	Parameters
	Moisture	Crude ash	Crude lipid	Crude protein	Carbohydrate	Salinity
	S	92.2±0.12C2)	2.5±0.11B	1.5±0.12B	0.2±0.0C	3.6±0.21C	2.5±0.05B
R	92.2±0.11C	2.6±0.21AB	1.4±0.11B	0.2±0.0C	3.8±0.23A	2.6±0.20A
D	91.8±0.21D	2.7±0.31A	1.5±0.32B	0.3±0.0B	3.7±0.15B	2.5±0.06B
CS	93.5±0.22A	1.8±0.12C	1.5±0.24B	0.4±0.0A	3.3±0.12E	1.8±0.12C
CR	92.3±0.12C	1.9±0.13C	1.9±0.14A	0.2±0.0C	3.7±0.16B	1.7±0.07D
CD	93.1±0.21B	1.5±0.11D	1.8±0.20A	0.2±0.0C	3.4±0.16D	1.1±0.04E

S : cabbage brined with sun dried salt; R : cabbage brined with refined salt; D : cabbage brined with deep sea water salt; CS : purchased cabbage brined with sun dried salt; CR : purchased cabbage brined with refined salt; CD : purchased cabbage brined with deep sea water salt
Means with different letters (A-F) between the different treatments differ significantly(p<0.05).