The present invention relates to a new method for preparing nutritious salted fish developed to widely use salted fish juice (the following, salted fish), a kind of Korean sauces, as a fresh ingredient in optimal fermentation condition, and also as a kind of well-being low sodium Korean sauces. The method for preparing nutritious salted fish is characterized by reuse of a floating waste residue, which is produced by a salted fish fermentation process included in a first process, as a fermentation seed, that is an enzymatic seed for next salted fish fermentation process, thereby promoting fermentation of the salted fish and shortening fermentation time, and fundamentally preventing acidification due to poor fermentation of the salted fish so as to maintain optimal fermentation state all the time. Additionally, the process of fermentation by putting the fermentation seed comprised of the waste residue is selected instead of reducing the amount of salt required for the process of the present invention by 10-20% so that salted fish with relatively low sodium content can be provided, thereby contributing to national health with the well-being salted fish healthier than the conventional high sodium salted fish.
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