METHOD FOR PICKLING RADISH BY USING JAPANESE APRICOT

摘要

PURPOSE: Provided is a method for pickling radish by using a japanese apricot, which pickled radish contains over 85% of moisture. The pickled radish has nutriments, flavors and a color peculiar to the japanese apricot. CONSTITUTION: The method comprises the steps of: salting radish and extracting a japanese apricot; seasoning the salted radish with japanese apricot extract and food additives; fermenting the seasoned radish for 72-96 hours to color it green and infiltrate a japanese apricot aroma thereinto; vacuum-packing it; and sterilizing it at 85 deg.C for 20 minutes then cooling it rapidly to 30-35 deg.C.