In this study, we made pickles from new savory wild radish and determined the changes in the endogenous contents of the roots during the soaking processes. The changes in weight and endogenous contents of the roots, such as total soluble solids; total phenol concentrations; and reduced ascorbic acid, varied according to the soaking methods. The concentration of isothiocyanate in the roots increased during the pickle curing process. On the basis of these results, we concluded that the roots of new savory wild radish can be used as raw materials for making pickles.
