| 摘要 |
<p>PURPOSE:To prepare a pickle capable of keeping the blood in a weakly alkaline state and enhancing the metabolism, by adding a cider vinegar to a vegetable pickled with salt. CONSTITUTION:A vegetable, e.g. a shiitake mushroom, cabbage, carrot, cucumber, onion, green pepper or Japanese radish, is pickled with brine for 24hr to give an ordinary pickle. The resultant pickle is then mixed and impregnated with a cider vinegar fully to give a pickle containing the cider vinegar after 3 days. The addition of soy sauce, Guinea pepper, garlic and ginger together with the cider vinegar provides a pickle having a better taste.</p> |
