The method for producing the ginseng pickling according to the present invention is prepared by immersing the ginseng in a mixed seasoning solution prepared by mixing soy sauce, vinegar, sugar, water, plum gruel, lotus leaf, and ginseng juice and aging at low temperature.By separating and reheating only the liquid from the aged gruel mix seasoning liquid, the storage period of the gruel can be increased.The pickled pickles according to the present invention have crispy texture and are capable of long-term preservation.본 발명에 따른 곰취 장아찌의 제조방법은 곰취를 간장, 식초, 설탕, 물, 매실청, 연잎, 곰취즙을 혼합한 혼합 양념액에 침지시켜 저온 숙성시킴으로써 제조한다. 숙성된 곰취 혼합 양념액에서 액체만 분리하여 재가열함으로써, 곰취 장아찌의 보존 기간을 늘릴 수 있다. 본 발명에 따른 곰취 장아찌는 아삭한 식감이 있고, 장기 보존이 가능하다.
