Radish Umeboshi Pickles

This week it was time to take out The Kind Diet by Alicia Silverstone. Since I have had a few evenings to rest and clean and cook a bit I decided it was time to put my radishes to good use. I love pickled foods even the pickled ginger that is served alongside my veggie sushi at restaurants, but when it comes to pickling my own food, well that just takes time.

Last year I tried this recipe and loved it but had not made it again until I saw a bunch of radishes staring at me to be used in other ways than being added to a green salad. Lately I have been on  a craving rampage when it comes to pickled foods, and no, friends, I am NOT pregnant. :) 

It is the flavor that calls me and asks to be added to sandwiches, breafkast foods, wraps, and such. Pepperoccini peppers on my wraps, pickles with my lunches and dinners, and green olives with salads. YUM! AM I wrong? Maybe I am lacking in something but I do not care. Pickled items are GREAT for digestion and they supply good enzymes to the body.

Has anyone ever made kimchi before? If so, what is a no-fail recipe?

This radish recipe is definitely a no-fail recipe. It is simple and requires only 3 ingredients and yields a beautiful pickled items that adds color to a meal. I added it to my tofu scramble this morning, because I can! It is so delicious and flavorful and it has its a natural saltiness to the meal.

Enjoy this recipe and much as I do!

Radish Umeboshi Pickles

serves 12

6 red radishes, washed and thinly sliced
1/2 cup umeboshi vinegar
1 cup water

Place the radish slices in a glass jar. Pour the vinegar and the water over the radishes in the jar until they are partly submerged. Cover the container with a cheesecloth, and secure with a rubber band. Pickles need air in order for fermentation to take place.

Let stand at room temperature for at least 24 hours or up to 3 days. Rinse the pickles in fresh water before serving. After one to three days, let your pickles live in the fridge. They will be fine for 10 days, but they will get saltier and stronger as they sit, so the older they are the more rinsing and possibly soaking they will need before eating.

  • http://anecdotesandapples.weebly.com/ Monet

    Isn’t it funny that everyone assumes you are pregnant when you have a strong craving for something unusual, like pickles? These look amazing, and I love how there isn’t a ton of salt or sugar. Yum. I’m going to track down some cheesecloth now.

  • http://www.vegspinz.blogspot.com/ DJ Karma (VegSpinz)

    I love pickles too! I’ll have to pick up some of that vinegar!

    I’ve been making kimchi for some time now, and here’s my “fool-proof” recipe that’s pretty easy:

    http://vegspinz.blogspot.com/2010/02/vegan-dim-sum-party.html

    Hope you like it!

  • http://www.blogger.com/profile/09449168674433482823 Nelly

    the kind diet is one of my fave books…i love alicia silverstone…and umeboshi vinegar is so yummy!!!

    =)

    i want to make kimchi so badly, but i am sooooo scared…i even bought the kimchi spices!!!

  • http://www.flowfit.ca/blog Lisa Faley

    I too love anything pickled! Especially if it has kick/spice.
    And I too am a fan of The Kind Diet…
    thanks for a great post!