| 摘要 |
PURPOSE: A method for preparing a kind of pickled radish aged with yellow soil containing abundant microorganisms and brown rice bran is provided to prevent the radish from getting soft and serve improved flavor and color of pickled radish. CONSTITUTION: The method includes the following steps of: (i) drying collected radish with sea wind for 14-15days and soaking the dried radish in salt water for 1week to remove the harmful elements; (ii) drying the cleared radish for 2-3days and first aging the dried radish with a mixture of sorted yellow soil and natural salt mixed in a ratio of 60:40 for 5days; (iii) seconding aging the radish with a mixture of 100g of yellow soil, 100g of brown rice bran and 5g of natural salt, based on 1kg of the radish, in a barrel made of Japanese Red Pine or oak tree at 5-7deg.C for 60-70days; and then (iv) additional aging the aged radish at 0.5-7deg.C for 6-7month and keeping the resulting radish in cold storage. |
