| 摘要 |
PURPOSE:To prepare an almost completely odorless title pickle having excellent taste and flavor which harmonize with those of the sake lees, by mixing salted ''ume'' fruits and fresh garlic preserved with salt, and pickling the garlic in sake lees. CONSTITUTION:Garlics are mixed with about 10wt% of salt, and preserved for 2-3 days under a weight stone. The whole mixture is homogeneously stirred several times during the preservation. On the other hand, unripe ''ume'' fruits are immersed in water for about one night to remove harshness, and mixed with about 20wt% of salt. The mixture is preserved for about 2 months under a weight stone to obtain pickled ''ume'' and ''ume'' vinegar. The mixture of the pickled ''ume'' and the ''ume'' vinegar is mixed with the above salted garlic, and preserved for about 2 days with sturring at intervals. The almost completely odorless garlic thus prepared is mixed with a proper amount of the salted ''ume'', and the mixture is pickled in sake lees for about one month to obtain the objective pickles. The weight ratio of the garlic to the sake lees is e.g. 60wt%. |
