| 摘要 |
The present invention relates to a method for making pickled vegetables using unripe materials, and more specifically, to a method for making new pickled vegetables through which: nutrients are preserved since unripe fruits and vegetables are used in an unpeeled state, and the shape of the pickled vegetables and chewing texture are improved; long-term storage is available due to ripening with low-salt and low-temperature; the amount of salt, acidity, and moisture are reduced by a mechanical dewatering step using rotation; and chewing texture and the taste of the pickled vegetables are enhanced by adding secondary seasoning, thereby remarkably improving the taste by keeping nutrients intact so that anyone regardless of age and gender can easily enjoy the invention. |
