Turmeric Daikon Pickles

Daikon pickles

I went out to dinner recently in the east bay and was inspired by a plate of pickles set in front of me at the beginning of the meal. Their offering included four different vegetables, all different colored and flavored with various spices. All of them were excellent but the one that jumped off the plate for me was the turmeric pickled daikon. It was crunchy, vibrant,  pungent and highly addictive. Being my predictable curious self,  I then had to go home and make my own.

These pickles are naturally fermented which brings on a whole slew of health benefits for your digestive system.

Health bennies:

  • High in probiotics
  • Anti-inflammatory
  • Detoxifying
  • High in vitamin C
  • Contain enzymes that help your body break down starches
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Turmeric Daikon Pickles

Servings 1 quart

Ingredients

  • 1 each Daikon about 1 pound, peeled, split in half lengthwise and sliced 1/4 inch thick
  • 1 clove Garlic smashed
  • 1 Tablespoon Ginger minced
  • 1/2 teaspoon Turmeric ground
  • 1 teaspoon Korean chili flakes or regular chili flakes
  • 2 Tablespoons Sea salt
  • 1 quart Filtered water
  • 1 each Grape leaf can be out of a jar

Instructions

Equipment needed:

  1. 1 quart Mason jar
  2. Cheesecloth
  3. or thin linen napkin
  4. 1 Rubber band

Directions:

  1. Mix the daikon, garlic, ginger, turmeric, chili flake and salt together in a bowl.
  2. Pack the mixture into the mason jar, add the grape leaf and cover completely with filtered water.
  3. Cover the jar with cheesecloth and secure with a rubber band.
  4. Let sit on the counter for 7 days then transfer to the fridge.

Recipe Notes

Need Korean chili flakes? Try this!
Need Grape leaf? Try this!
Need Cheesecloth? Try this!

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.