Pickles can be made using a variety of methods including this simple one, using just vegetables, water and sea salt. Pickles not only help digestion, but also help build strong immunity. Start by finding some high-quality sea salt and vegetables like radish, carrot, cabbage, cauliflower, etc… Boil 1 quart of clean water and add 2 tbs sea salt. Simmer for 10 minutes. Slice the veggies thinly and pack them into a clean glass jar. When the brine has cooled, pour over the vegetables to the top and cover with cheese cloth and a rubber band (or cover). Check after 5-7 days. If you like the flavor, refrigerate and use. If not, allow to ferment for a few days more and taste again until it tastes according to your liking.
Pickles In A Snap!
Michael Bauce
Recipes
Tags: Fermentation, macrobiotic cooking, pickled vegetables, pickles, probiotics
Recipes
Tags: Fermentation, macrobiotic cooking, pickled vegetables, pickles, probiotics
How about slicing some red onions and putting them in a jar with umeboshi vinegar to cover
Sounds good Gretchen! Make sure to use mostly water, not umeboshi vinegar
How about slicing some red onions and putting them in a jar with umeboshi vinegar to cover