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.
- High in probiotics
- High in vitamin C
- Contain enzymes that help your body break down starches
Turmeric Daikon Pickles
- 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
1 quart Mason jar
or thin linen napkin
1 Rubber band
Mix the daikon, garlic, ginger, turmeric, chili flake and salt together in a bowl.
Pack the mixture into the mason jar, add the grape leaf and cover completely with filtered water.
Cover the jar with cheesecloth and secure with a rubber band.
Let sit on the counter for 7 days then transfer to the fridge.
Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and experience host whose writing focuses on cooking, holistic health, supporting community and eating locally grown and made foods.