By nutritional therapist Christine Bailey
A fabulous anti-inflammatory pickle perfect for supporting digestion. Serve with salads, fish or meat.
(makes 1 large 1 litre kilner jar)
400g daikon radish, peeled
8 red radishes, halved then sliced thinly
1 tbsp sea salt
1 tsp turmeric
1 tbsp ginger, peeled and cut into very thin matchsticks
Halve daikon lengthwise, then cut crosswise into thin slices – for very thin slices use a mandoline. Pack the two types of radish in a sterilised kilner jar and add the ginger.
Dissolve the salt and turmeric in 1 litre of water. Pour over the water making sure the vegetables are covered.
Leave just a little room at the top for gas expansion. Put the lid on, and leave at room temperature for 1-2 weeks or until it tastes slightly sour.
Once opened keep in the fridge.
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.