Manufacturing method of Cirsium setidens Pickle using Fermented Soybean

摘要

The present invention relates to a method for manufacturing a pickled gondre using cheonggukjang, the step of pretreating gondre (step 1); Adding traditional soy sauce, green tea vinegar, onion juice and licorice extract to the pretreated gondre (step 2); Aging the gondre to which the traditional soy sauce, green tea vinegar, onion juice and licorice extract are added to make aged gondre (step 3); And adding cheonggukjang to the aged gondre to make gondre pickles (step 4). It is characterized in that it is manufactured including, and has the advantage of being able to reduce peculiar odors while having a rich taste by using cheonggukjang when making gondre pickles, and using traditional soy sauce.