To provide a pickling bed (commercial name: Eien-no-tomo) for the preparation of pickles having remarkably decreased salt content compared with conventional pickles pickled in rice-bran paste and free from discoloration after pickling.

The pickling bed is produced by kneading bean curd refuse, Sake (rice wine) lees, table salt and other minerals without using water. The amounts of the ingredients per 1 kg of the bean curd refuse are 200 g of Sake lees, 67 g of table salt, 10 g of ginger skin, 2 g of simple red pepper, a small amount of iron component, a small amount of alum and a small amount of tangle extract.