Pickling is an easy way to preserve raw foods and a healthy way to include vinegar in your diet. Research shows that vinegar significantly reduces the rise in blood sugar and insulin after eating, and we recommend eating pickled vegetables with meals to take advantage of this effect. You can pickle a variety of firm vegetables such as cucumbers, cabbage, and celery using this simple method. Add a little miso to create a more complex flavor.
- 1 daikon radish, sliced into 1⁄2"-thick pieces
- 1⁄2 medium carrot, shredded
- 1 piece fresh ginger (about 2"), peeled and sliced
- 1⁄2 teaspoon table salt
- 1⁄4 cup rice vinegar
- 1 teaspoon soy sauce
- Stevia to taste (1 packet)
- 1⁄4 teaspoon pickling salt (no iodine)
Sprinkle the radish, carrot, and ginger with table salt and let stand for 20 minutes. Squeeze out the excess water.
In a bowl, combine the vinegar, soy sauce, stevia, and pickling salt and mix well. Add the vegetables and toss to mix. Cover and refrigerate for at least 8 hours. In a tightly sealed container, these pickles can be stored for 1 to 2 weeks.
Nutrition Information per serving:
Fat: 0 g (4% calories from fat)
Protein: 1 g (9% calories from protein)
Carbohydrates (net): 7 g (87% calories from carbohydrates)