Use of Liquid Part of Fermented Pickles as Seasoning Liquid and Its Preservation Quality

Abstract

A liquid part of fermented Kabuzuke was used as seasoning liquid of fresh turnips. The quantity of main organic acids of turnips pickled in this clear liquid for 48 hours at 4°C was almost the same of fermented turnips. The leaf color of the pickled turnips appeared to be more freshgreen than that of fermented turnips. Colonies of several kinds of bacteria decreased in order from 10⁷-10⁴ cells/ml to below 1010²/ml after 72 hours. When stored at 25°C, turbidity of this clear liqulid increased with in short period, but at 4°C, did not increase for a month. In conclusion, this liquid part may be useful as a seasoning liquid of pickle.