PURPOSE: A fish sauce for pickled radish manufacturing and a manufacturing method of pickled radishes using the same are provided to satisfy long-term storage properties, to have excellent flavor, and to increase crispy texture and nutrition.CONSTITUTION: A manufacturing method of pickled radishes using a fish sauce comprises: pickling a radish in salt manufacturing a mixture by mixing water, vinegar, organic sugar, tumeric powder, dried orange peel, and red pepper seed at a weight ratio of 1,500:250-350:200-600:8-24:40-80:5-15 boiling the mixture dipping the pickled radish in the mixture to be seasoned and adding apple rind to the boiled mixture in order to have a natural sweet flavor with the dried orange peel and adding the fermented tumeric in a weight ratio of 1:0.1-0.4. The fermented tumeric is manufactured by mixing the fixed tumeric with the organic sugar in a weight ratio of 1:0.7-1.3, filling the same in a container for 2-4 months and extracting.COPYRIGHT KIPO 2013[Reference numerals] (S11) Step of salting white radish (S12) Step of manufacturing a mixture by mixing water, vinegar, organic sugar, tumeric powder, dried orange peel, and red pepper seeds at the predetermined ratio (S13) Step of boiling the mixture (S14) Step of seasoning the white radish with the mixture본 발명은 단무지 제조용 조미액에 있어서, 물, 식초, 유기농설탕, 울금가루, 진피, 고추씨가 중량 비율 1,500 : 250~350 : 200~600 : 8~24 : 40~80 : 5~15로 이루어지는 혼합물을 끓인 단무지 제조용 조미액 및 이를 이용한 단무지 제조 방법에 관한 것이다.본 발명에 따르면, 장기간의 저장성을 만족시킴과 아울러 뛰어난 맛을 가지도록 하고, 아삭거림과 같은 식감과 영양가를 높일 수 있다.
