To provide a method for preserving fermented pickled vegetables for a long period, preventing deterioration of the original flavor of the fermented pickled vegetables and swollenness of a vessel by inhibiting the progress of yeast fermentation without deadening lactobacillus in the pickled vegetables.
The method for preserving fermented pickled vegetables comprises sealing fermented pickled vegetables in an oxygen absorptive vessel where an oxygen absorptive multilayer film comprising a sealant layer made of a thermoplastic resin, an oxygen absorptive layer made of a thermoplastic resin composition formulated with 10-70 wt.% of an oxygen absorbent and 20-40 wt.% of a carbon dioxide absorbent, and a barrier layer made of a gas barrier substance, is at least partially used.
OTAKI RYOJI
ITO YOSHIKI
HIRAMATSU SOUDAIRO
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