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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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.