Abstract
Pickled vegetables have been popular traditional food items in Japan, which serve as the source of dietary fiber, various vitamins and minerals. However, it is possible that increasing its consumption results in an increase in the salt intake and may induce hypertension.
We studied salt and sugar contents and pH of pickled Chinese cabbage. The preparation of Chinese cabbages pickled for 12 hours with 2% salt in the summer and that pickled for 24 to 36 hours with 2% salt in the winter were evaluated significantly higher than the other preparations on sensory test. The salt concentration of the former was 1.56% and that of the latter was 1.20-1.24%. These values were lower than the salt concentrations of commercial pickles available in the market. In both preparations salt concentration positively correlated with their sugar concentration.
