Detox pickle
This detox salad (pickle) is a self-fermented mix of detoxifying vegetables. A simple recipe for a healthy side dish or fresh salad, and a way to ferment your own vegetables. Because with the pickle press (fermentation press) fermenting at home is very simple and A fresh spring recipe, a great dish to eat after your detox cure and a tasty addition to your rice dish or salad.Side dishFermented food2-4 servings15 minutes preparation8 hours waiting30 minutes soaking
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This is how you make it
- Soak the kombu in a little cold water for 30 minutes, until soft.
- Remove the threads from the celery stems with a vegetable peeler.
- Cut wide stems in half lengthwise.
- Cut the celery into diagonal pieces (Chinese diamond) of about 5 cm.
- Divide the radishes into quarters along the length with green.
- Put the vegetables in the pickle press.
- Cut the kombu into strips as thin as possible and add it with the soaking water,soy sauce and mirin to the vegetables and mix.
- Put the lid on the press and let it pickle at room temperature for 8 hours.
- This crunchy pickle is a delicious side dish with any meal.
Tip(s)
- This pickle can be kept in the refrigerator for 2-3 days.
