Tsukemono - Pickles -

Ingredient

　Pickles are absorbed water of vegetables by power of salt such as salt
or miso, and salt or sugar of liquid soak in materials. A flavor and storability increase because protein of vegetables is resolved, and turns into
an amino acid. Lye and the bitterness of vegetables fall out, and calcium, potassium, and iron are added. Size of vegetables becomes small,
but quantity of a dietary fiber, vitamins, and a mineral does not change.