Abstract
Sugukizuke-pickle, made of Suguki-na (a variety of Brassica Rapa L) as a winter farm product in Kamigamo district in Kyoto, is popularly known throughout the country, because it has a characteristic smell and taste accompanied by the sourness and it differs from the other distributed pickles in Japan.
The procedure of pickling with a unique fermenting process has been exclusively carried out by farmers in the district with the traditionally developed skill, and no scientific studies have been made thereon.
The authors picked up samples from the different stages of the process, analyzed them quantitatively and investigated the change in the chemical compositions of Suguki-na.
At the first half stage of the process, reactions proceeded even at low temperature and it was observed that the amounts of acid, ash, NaCl, ether extracts slightly increased, while moisture and vitamin Bi decreased. But at the end of the second half where by the process was carried out at 28-32°C in a fermenting cellar, the amounts of acid, NaCl, ether extracts, vitamin B2 increasd remarkably, while pH and the amounts of soluble reducing sugar and total carbohydrate decreased considerably.
