Homemade pickled radishes without artificial ingredients

There is no dish you cannot make a healthier version of. That also applies to pickled vegetables, you can make without preservatives and other artificial additives. Here’s a recipe for homemade pickled radishes.

4 kg of radishes or other vegetables, cut into thin rings
¼ cup umeboshi vinegar
¼ cup spring or filtered water

Put the radishes in a bowl and pour over the umeboshi vinegar. Stir them for about 30 seconds with clean hands by adding vinegar. Add water, stir until ingredients are all combined, then leave for 15 minutes. You will see the water slowly coming out of the radishes. Make sure to push the radishes to the bottom of the bowl so that they are completely covered by the vinegar. Cover the bowl and let it rest at room temperature for at least an hour so the fermentation process can begin. Transfer the radishes and liquid into the jar in which you want to store it and put it in the refrigerator. The next day, each radish will turn into a bright pink color. You can use the pickled radishes up to a month if stored in a refrigerator.

You can also try this process with other finely chopped vegetables, such as cucumber, carrots, red onions, purple cabbage, daikon radish, cauliflower, etc. For a different taste and aroma, add fresh spices, garlic, ginger or cilantro.

Additional note:
For larger quantities of pickled veggies use the following:
4 of thinly sliced ​​radishes. Mix 1 cup vinegar and 1 cup filtered water