Ume Picked Radishes
"The worm in the radish doesn't think there is anything sweeter."
I get very inspired by colours of the fresh radishes available at springtime. This recipe is a delicious and elegant way to make radishes part of your everyday life. A delicious Japanese-inspired garnish to serve on stews, soups, quinoa bowls and stir-fries.
Ume Pickled Radishes
1 bunch red radishes (about 5-6 radishes)
1/3 cup umeboshi plum vinegar
1 cup filtered water
Mason jar or a glass container with an air-tight seal
Start by washing the radishes, trimming the stems and roots. Slice into 1/4 inch rounds using a sharp knife, and place into a small saucepan with the umeboshi vinegar and water. Bring mixture to boil, reduce heat and simmer over medium heat until radishes are somewhat tender, about 8 to 10 minutes.
Transfer radishes to a small bowl with a slotted spoon, reserving the cooking liquid in a separate bowl or jar. Let cool separately to preserve crispness of radishes. When both have cooled, combine in an airtight container and refrigerate. Can be stored for 5-7 days in the fridge. Serve as a garnish.
Makes roughly 1 cup.
About the Author
Briya Freeman has been creating spaces for healing and spiritual awakening since 2011. She is passionate about exploring the potentials of human consciousness in a way that unites and transcends global culture. Her background includes 20+ years of study and practice in hatha yoga, Ayurveda, Breathontology, meditation, bioenergetics and shamanism. As a guide, she is known for an approach that is down-to-earth, intuitive and deeply seated. She can be reached at firstname.lastname@example.org
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