The invention provides a method for preparing dried turnips. The method comprises a step of soaking where turnip is rubbed and kneaded by using edible salt accounting for 3% and less of a total salt quantity (20 kilograms of edible salt for 100 kilograms of turnips) each time until the turnip skin yields water and is softened, the turnips are pressed with a heavy object and the turnips are soaked in a mixed liquid separated out from the turnips and the edible salt, and the operations are repeated until the inside of the turnips becomes transparent a step of airing where the turnips are aired until salt crystal is separated out on the surface and dried turnips with the color of yellowish-brown are formed a step of storage where the yellowish-brown dried turnips are placed in an old jar with piled hay for storage until the dried turnips are wholly black. Thus, the dried turnips are made.
