Salting Method Used in the Preparation of Hiroshimana Pickled Vegetables

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  • 広島菜の漬け方に関する実態調査
  • ヒロシマ ナ ノ ツケ カタ ニ カンスル ジッタイ チョウサ

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Abstract

A survey was made among 209 households in Hiroshima prefecture of the methods used preserve vegetables by salting. Of the 74% who make hiroshimana, short-or medium-term salting is practiced in most of Hiroshima prefecture, while long-term salting is more common in mountain areas, mid-highlands and the eastern plateau of Hiroshima prefecture. The process of salting consists of collecting hiroshimana vegetables, airing, conditioning, washing, water dripping, lightly salting, and finally salting again with salt and red pepper. The process could be classified into seven types of short-and medium-term salting “(148 cases) and eight types of long-term salting (57cases)”.

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