To provide a process for the production of a low-salt pickled plum having the characteristic value of traditional pickled plum produced from raw plum, beefsteak plant and salt by sun-drying the plum and having a salt content of as high as ≥20% in contrast to the commercially available pickled plum having a salt content of ≤9%, mostly produced by the coloring, seasoning and antiseptic treatment of desalted plum, free from beefsteak plant, lacking the sun drying procedure and, accordingly, losing the drug active component and the flavor of natural pickled plum.

Characteristic antibacterial power of plum is increased and especially benzaldehyde of pickled plum is enclosed to maximize its antiseptic effect without using additives by hermetically sealing plum vinegar generated from plum fruit smeared with 4% salt together with plum and beefsteak plant immersed in the plum vinegar after sun drying treatment. The present invention enables the development of antiseptic effect even at a salt content of 4% and the production of low-salt pickled plum by the traditional natural process comprising the use of raw plum and beefsteak plant and the sun-drying process absolutely without losing rich taste and flavor and various components valuable for health.