Homemade, non-pastuerized pickles help aid in digestion of foods we eat and to maintain a healthy digestive system. 1 tablespoon of pickled vegetables should be eaten daily.
Ume Red Radish Pickles (right picture)
1 cup red radishes, sliced into thin rounds or half-moons
1 cup red radish tops, green part, chopped
3/4 cup water
1/4 cup Eden Ume Plum Vinegar
Place the radishes and greens in a one quart glass jar. Mix the water and vinegar together and pour over the radishes. Place a piece of clean cotton cheesecloth over the top of the jar and secure with a rubber band or tie with a piece of string. Set aside on the counter for 24 hours. Remove the cheesecloth and place the lid on the jar. Refrigerate and remove only what you need for a serving (1 tablespoon equals 1 serving) during the week. Always rinse what you remove under cold water to remove excess salt, refrigerating the remainder. These pickles will keep approximately 10 days in the refrigerator.
Umeboshi Brine Pickles (left picture-veggies used are broccoli stalks, carrots, red onion)
1 quart size canning jar, with lid
1 Eden Sushi Mat
1/3 cup Eden Ume Plum Vinegar
2 Tablespoons Eden Organic Brown Rice Vinegar
Eden Organic Apple Cider Vinegar
1 3/4 cups cold water
1/2 cup red onion, thinly sliced
16 baby carrots, halved
2 cup small cauliflower florets
Place all vegetables in the jar. Pour the ume vinegar, brown rice vinegar and water over the vegetables. Place the lid on the jar and shake to thoroughly mix the liquid ingredients. Remove the lid and set aside. Set the jar on the kitchen counter and cover the mouth of the jar with the sushi mat. If a sushi mat is not available, cover with a piece of cotton cheesecloth or linen. Allow to set for 24 hours. Remove the mat and place the lid on the jar. The pickles are now ready to eat. Only remove the portion you wish to eat and keep the remainder refrigerated to prevent spoilage. The pickles will keep for 1 month or more.
Pickles aid in digestion but they are salty. Therefore, only eat 1 or 2 tablespoons daily or several times per week. Rinse under cold water before eating to remove excess sodium. The brine can be used again, just add 1 tablespoon ume vinegar and 1 teaspoon rice vinegar to the brine before adding more raw vegetables.
Variation: other vegetables can be pickled as long as they are thinly sliced, quartered, halved or small florets. Some vegetables that can be used are broccoli florets, peeled and thinly sliced broccoli stems, peeled and sliced kohlrabi, regular carrots sliced thin, thinly sliced turnips, daikon radish, white radishes, chopped cabbage or Chinese cabbage, and even watermelon rinds to name a few.
Ume Red Radish Pickles (right picture)
1 cup red radishes, sliced into thin rounds or half-moons
1 cup red radish tops, green part, chopped
3/4 cup water
1/4 cup Eden Ume Plum Vinegar
Place the radishes and greens in a one quart glass jar. Mix the water and vinegar together and pour over the radishes. Place a piece of clean cotton cheesecloth over the top of the jar and secure with a rubber band or tie with a piece of string. Set aside on the counter for 24 hours. Remove the cheesecloth and place the lid on the jar. Refrigerate and remove only what you need for a serving (1 tablespoon equals 1 serving) during the week. Always rinse what you remove under cold water to remove excess salt, refrigerating the remainder. These pickles will keep approximately 10 days in the refrigerator.
Umeboshi Brine Pickles (left picture-veggies used are broccoli stalks, carrots, red onion)
1 quart size canning jar, with lid
1 Eden Sushi Mat
1/3 cup Eden Ume Plum Vinegar
2 Tablespoons Eden Organic Brown Rice Vinegar
Eden Organic Apple Cider Vinegar
1 3/4 cups cold water
1/2 cup red onion, thinly sliced
16 baby carrots, halved
2 cup small cauliflower florets
Place all vegetables in the jar. Pour the ume vinegar, brown rice vinegar and water over the vegetables. Place the lid on the jar and shake to thoroughly mix the liquid ingredients. Remove the lid and set aside. Set the jar on the kitchen counter and cover the mouth of the jar with the sushi mat. If a sushi mat is not available, cover with a piece of cotton cheesecloth or linen. Allow to set for 24 hours. Remove the mat and place the lid on the jar. The pickles are now ready to eat. Only remove the portion you wish to eat and keep the remainder refrigerated to prevent spoilage. The pickles will keep for 1 month or more.
Pickles aid in digestion but they are salty. Therefore, only eat 1 or 2 tablespoons daily or several times per week. Rinse under cold water before eating to remove excess sodium. The brine can be used again, just add 1 tablespoon ume vinegar and 1 teaspoon rice vinegar to the brine before adding more raw vegetables.
Variation: other vegetables can be pickled as long as they are thinly sliced, quartered, halved or small florets. Some vegetables that can be used are broccoli florets, peeled and thinly sliced broccoli stems, peeled and sliced kohlrabi, regular carrots sliced thin, thinly sliced turnips, daikon radish, white radishes, chopped cabbage or Chinese cabbage, and even watermelon rinds to name a few.
If you don't want to make your own try buying SAUERKRAUT!!!!!!!
Pickled Planet is my favorite brand. I eat 2 tbsp of this with every meal. Read more to see how sauerkraut can help you: http://pickledplanet.com/sauerkraut-news/30-day-pickled-planet-challenge-28
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