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.
3 comments:
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.
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?
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....
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