PURPOSE: To obtain a stable fermented flavoring solution with body by mixing a yeast-fermented solution prepared by aerobically fermenting a yeast-contg. juice substrate and lactobacillus solution prepared by anaerobically fermenting a lactobacillus-contg. juice substrate to effect self-digestion of the yeast followed by fermentation and conditional aging.

CONSTITUTION: (A) A yeast-fermented solution prepared by adding at least two kinds of yeast to a juice substrate (pref. comprising animal protein hydrolyzate and/or vegetable protein hydrolyzate and saccharide) followed by aerobical fermentation and (B) a lactobacillus-fermented solution prepared by adding lactobacillus to the same juice substrate as mentioned above followed by anaerobical fermentation are mutually mixed at the weight ratio, pref., (3-7):(7-3) to effect self-digestion of the yeast followed by anaerobic fermentation and conditional aging, thus obtaining the objective fermented flavoring solution capable of giving pickles flavored with body through immersion and conditional aging of vegetables.