Quick Japanese pickles

Don't get in a pickle over pickles - they can be quick to make.
Don't get in a pickle over pickles - they can be quick to make. Photo: Eddie Jim
Dietary
Vegetarian

Getting into a pickle over a vegetable this spring is probably the best thing you can do for your digestive system.

Ingredients

1/4 cup onions, sliced into thin half moons

1/4 cup carrots, sliced into thin matchsticks

1/4 cup broccoli stems, outer skin removed, sliced into thin matchsticks

1/4 cup daikon radish, sliced into thin matchsticks

4 thin slices of fresh ginger

3/4 cup water

1/4 cup shoyu (soy sauce)

Method

Place the vegetables and ginger into a sterilised jar. Mix the water and shoyu and pour over the

vegetables.

Tie a piece of cheesecloth over the mouth of the jar. Set aside at room temperature overnight before

fastening with a lid and placing it in the fridge for three to four days. Rinse before eating.

To serve

Serve with tempura or any fried foods.