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.