The ingredients of “sugukizuke”, a representative pickled food of Kyoto with rich lactic acid bacterium
“Sugukizuke” is one of the representative pickles of the winter of Kyoto, together with “shibazuke” and “semmaizuke”. Sugukina is a kind of turnip. Its origin is not clear, but it is said to be grown for around 300 years and limited people such as the families of the Shinto priests of Kamo Shrine brought them as gifts to people of higher class. Sugukizuke is made by simply pickling sugukina with salt, and a strong sour taste is produced by the fermentation of the lactic acid bacterium. It is appreciated as gifts of new year.