| 摘要 |
PURPOSE:To obtain pickled grape having the characteristic taste, flavor and bright purplish red color of grape, by lightly pickling and draining Japanese radish, mixing the radish with grapes and sugar to carry out the intermediate pickling, further adding grapes and sugar to the pickled product, and finally pickling the mixture. CONSTITUTION:Grapes are crushed, and separately, a Japanese radish is skinned and if necessary, cut to proper size. 4kg of the radish is mixed with about 180g of salt, about 180cc of vinegar, and about 500g of sugar, and pickled under a rather light weight for about 10-14 days. The lightly pickled radish is drained in a bamboo basket, mixed with about 600g of the crushed grape and about 60g of sugar, and pickled for about 3 days. After the intermediate pickling, the radish is mixed with about 400g of additional grape and about 40g of sugar, and pickled for about 3-10 days to obtain the final product. |
