Method for producing Chrysanthemum zawadskii pickle using edible Chrysanthemum zawadskii

摘要

The present invention is a soy sauce mixture prepared by adding cinnamon, licorice, ginger, kelp, onion, shiitake, chrysanthemum and pear to soy sauce, a soy sauce mixture prepared by decoction, gujeolcho extract, gujeolcho grain syrup, vinegar, radish juice and glucose to dry the pickled sauce. It relates to a method for manufacturing Gujeolcho pickles, characterized in that it comprises the step of aging after adding it to Gujeolcho leaves, and to Gujeolcho pickles manufactured by the method.