PURPOSE: Rice KOJI (malted rice) is used instead of rice bran to pickle radishes in a short time without liberation of fermentation odor.

CONSTITUTION: Raw radishes are dried or pickled in salt, then drained to reremove the water in radishes by 20W50%. Then, 0.5W5wt%, based on the radishes, of rice KOJI, 1W10wt% of steamed or boiled, then cooled polished rice, less than 5wt% of salt and appropriate amounts of chemical flavors, sweetening, colorings and other additives are added to the above radishes and pressed for 4W8days.