| 摘要 |
A method for preparing pickled radish includes the steps of drying the whole radish for (1) day at 40-50≦̸C within a drying chamber, making small holes (10-15mm diameter) on the dried radish in the long direction, inserting perilla into small holes, and then immersing the processed radish into a mixt. (30-40%:60-70%) of vinegar obtd. from plum and bicarbonated thermal water (from bentenyu located in wakayaken, Japan) to the provide pickled radish containing a high level of minerals.
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