To obtain a pickle of grain capable of retaining the whole grain in a state of excellent digestibility and absorbability and especially high nutritive value, having a good taste, readily edible, useful as a functional food having anti-oxidant action by making the whole grain into an initial germination state, sterilizing and pickling the whole grain in a specific lactic acid fermented material.

This pickle of grain is obtained by making the whole grain into an initial germination state, sterilizing the whole grain and picking the whole grain in a lactic acid fermented material of milk or soybean. In the operation, the whole grain is preferably whole soybean and/or unpolished rice. The lactic acid fermented material of milk is preferably whey and the lactic acid fermented material of soybean is preferably a soybean yogurt. Preferably, an enzyme originated from Rhizopus Origosporus or an enzyme originated from Aspergillus Oryzae is added to milk serum.