PURPOSE: A slurry mixture for pickling is made by combining rice "koji" and steamed rice as major components with flavors and chlorella extracts, thus improving the taste, color and luster of pickles and providing pickles good for health.

CONSTITUTION: Rice "koji" and steamed rice are used as major components and they are combined flavors such as salt or sugar and a small amount of chemical flavors and further with chlorella extracts to prepare a slurry mixture for pickling. In an example, rice koji, 5kg; steamed rice, 8kg; water, 4l; sugar, 800g; sodium glutamate, 250g; chlorella extract, 20cc are mixed, stirred and stood in a lidded vessel at room temperature for 8 days to prepare the objective slurry mixture for pickling. Cucumbas, 1kg, are immersed in the slurry mixture 100g in a vessel and weights are loaded for 1W2 days. The pickled cucumbas showed bright color and good taste.