Method of making fermented pickle including various kinds of vegetables and fruits

Abstract

Provided is a method of making a fermented pickle including various kinds of vegetables and fruits, the method including a vegetable ingredient preparation step for preparing various kinds of vegetables in a uniform size, a fruit ingredient preparation step for preparing various kinds of fruits in a uniform size, a sauce preparation step for preparing a sauce by mixing 100 parts by weight of vinegar, 90 to 110 parts by weight of water, 40 to 60 parts by weight of sugar, and 4 to 6 parts by weight of salt, and a primary low-temperature aging step for mixing the prepared ingredients with the sauce and aging the ingredients at 1° C. to 5° C. for 3 to 4 days. According to the present invention, various nutrients may be provided quickly and easily and sufficient amounts of nutrients may be provided due to a low acidity of vinegar.

Dependencies are inferred from the claim text.