Sunday, July 4, 2010

Pickled red radishes

I have never been as huge fan of pickles until I made these. Nor did I ever think that there was anything that I really needed from them. But then I read an article about the healing benefits of the amino acids that are found in home pickled veggies, so I decided to give it a try.

Ingredients/ Supplies

glass jar
cheese cloth
rubber band
6-10 red radishes (sliced thin)
1/2 umeboshi vinegar (This is a plum vinegar that can be found at many Asian markets or SunHarvest)

Place the sliced radishs into the jar. Combine Ume Vinegar and 1 cup of water. Pour over the Radish in the jar.

Cover the jar with the cheese cloth (Pickles will need air to ferment properly so don't put the lid back over the jar) and let start at room temperature for 24 hors-3 days. After that the radishes can be moved into your refrigerator for up to 10 days.


Stargazer said...

Can you link that? Honestly, I never thought pickled vegetables offered much from a health conscious viewpoint either. In fact, I tend to think of all things pickled as 'guilty food' items for some reason and avoid using them much.

Vegged out said...

I got my reference and this base recipe from THE KIND LIFE by Alicia Silverstone. Its a very good vegan book that I get a lot of ideas and recipes from :) How are you liking this blog?

Stargazer said...

Hah, lax response time on my end.

I like your blog! My diet is a good 98% vegan since dairy products make me... well, we won't talk about that here, and I like having someone to get inspiration from!

Plus, your recipe posts are way shorter than mine, which is impressive since I have little patience after being at the computer at work all day. I shall learn your ways....