Did you know that the humble radish, you know the vegetable that often gets so overlooked, is an alkaline-forming vegetable? Helping to keep your gut alkalised, balanced and inflammation free?
That sentence along should make you want to eat them.
No? Then may be this might help . . .
Why eat radish?
Detoxification | they help to cleanse the blood of toxins and waste, allowing our body to gently detoxify
Weight | containing a wonderful amount of fibre, which helps regulate bowel movements, eliminates constipation and may help lower cholesterol. As fibre does not digesting easily, eating fibre-rich foods can help us feel full, stopping us from overeating
Skin | containing many nutrients, including B vitamins, zinc, phosphorus and vitamin C that help our skin to heal. Additionally, as a water-dense vegetable, it provides much-needed hydration for our skin and our organs
With its peppery and bity taste, many people will find eating radish more enjoyable as a pickle - me included, and I love adding some to my salads, along-side an omelette or as a fresh, crunchy topping to stir-fry.
Below I’m sharing my “go-to basic” recipe, however feel free to jazz your version up by adding your own herbs and spices, from caraway and coriander seeds to garlic and dill. The sky’s the limit!
1 bunch of radish, washed, dried + sliced thinly | 1/4 cup apple cider vinegar | 1/4 cup warm water + extra cold water to top up your jar if required | 1-2 tsp salt
Combine the salt (I like my pickle a little salty, so I add 2 tsp) and warm water in a jar or bowl, and stir until salt has dissolved. Add the apple cider vinegar and stir to combine before adding your sliced radish and top with the extra cold water, just enough to submerge the radish
Allow to cool to room temperature then store in the fridge until you’re ready to serve
Pickled radish will keep well refrigerated for 2-3 weeks