slightly pickled radish, red cabbage and spring onion

June 13, 2014 • Nancy Wolfson-Moche

These vegetables are lightly pickled, souring them slightly, and aiding digestion first thing in the morning.

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serves 4

INgredients

4-5 pink radishes

¼ head red cabbage

1-2 red spring onions

¼ cup Ryujin umeboshi plum vinegar

¾ cup spring water

Process Wash the radishes well.

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Slice them in half, lengthwise, and then cut each half into paper-thin half-moon shapes.

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Place them at the bottom of a small to medium sized glass bowl. Note: you must use glass or ceramic – not metal -whenever making pickles. Trim the bottoms and tops off of the onions and slice them in half, lengthwise.

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Cut each half into paper-thin half-moon shapes. Place them in the glass bowl on top of the sliced radishes.

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Slice the cabbage into very thin pieces by running the knife along the edge of the halved or quartered head.

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Place the cabbage pieces on top of the onions in the glass bowl. Pour the ume plum vinegar into a measuring cup or small pitcher.

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Add the water. Pour the mixture on top of the cut vegetables.

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Allow them to pickle for anywhere from 20 minutes to two hours: the longer they soak in the vinegar mixture, the more sour and pungent they will taste. Use a small wire mesh skimmer or a slotted spoon to remove the vegetables from the brine; serve.

 

©Nancy Wolfson-Moche 2014

 

 

 

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