Salt-reducing and freshness-increasing pickles and preparation method thereof

The invention belongs to the technical field of food processing, and discloses salt-reducing and freshness-increasing pickles and a preparation method thereof. The preparation method comprises the following preparation steps: mixing pretreated vegetable raw materials with bruised ginger, table salt, gamma-glutamyl peptide and water, and performing sealed fermentation treatment to obtain salt-reducing freshness-enhancing pickles, the vegetable sauce is prepared from the following components in parts by weight: 500 to 600 parts of vegetable raw materials, 130 to 150 parts of bruised ginger, 60 to 70 parts of table salt, 0.05 to 0.25 part of gamma-glutamyl peptide and 800 to 900 parts of water. According to the method, the gamma-glutamyl peptide, the table salt and the galangal are added and mixed to prepare the pickles, the use amount of the table salt is remarkably reduced compared with that of traditional pickles, the salinity and the delicate flavor of the pickles are improved under the condition that the us