METHOD FOR PRESERVING FERMENTED PICKLED VEGETABLE

摘要

PROBLEM TO BE SOLVED: To provide a method for preserving fermented pickled vegetables for a long period, preventing deterioration of the original flavor of the fermented pickled vegetables and swollenness of a vessel by inhibiting the progress of yeast fermentation without deadening lactobacillus in the pickled vegetables. SOLUTION: The method for preserving fermented pickled vegetables comprises sealing fermented pickled vegetables in an oxygen absorptive vessel where an oxygen absorptive multilayer film comprising a sealant layer made of a thermoplastic resin, an oxygen absorptive layer made of a thermoplastic resin composition formulated with 10-70 wt.% of an oxygen absorbent and 20-40 wt.% of a carbon dioxide absorbent, and a barrier layer made of a gas barrier substance, is at least partially used.