method for production of zangachi

摘要

PURPOSE: A method for preparing radish pickle(chang-atchi) by heating radish slices in a pickling solution of pure soy sauce(chin kanjang) and soup soy sauce(kuk kanjang) is provided. The radish pickle has long-term storability while maintaining excellent texture. CONSTITUTION: Dried radishes or sesame leaves are washed and dried to a moisture content of about 10%. Then, 50% by weight of a pickling solution of pure soy sauce and soup soy sauce is added to them, based on the weight of the dried radishes or sesame leaves. The mixture is heated at 100deg.C until its moisture content reaches 10% by weight and cooled. It is then mixed with various seasoning ingredients.