Lactic acid ginger pickles and daikon pickles

by | Nutrition

A variety of lactic fermented vegetables are produced in Japan, such as Amasake-Zuke (pickles in amasake), Miso-Zuke (pickles in miso), Nuka-Zuke (pickles in rice bran), Shio-Zuke (pickles in salt) and others .

For centuries, pickles had been a very important vegetable dish, especially when there were no fresh vegetables in winter. The Japanese traditionally still eat pickles with every meal.

ginger pickles
Sliced ginger in Genmai-Su

Ingredients: ginger, rice malt syrup, rice vinegar, sea salt, shiso leaves (perilla)
The color of ginger is bright and light, as is its taste and effect. Fresh ginger roots are cut into wafer-thin slices and then placed in the vinegar marinade. This mixes the positive properties of Genmai-Su and ginger together. In contrast to each other, the sharpness of the ginger and the acidity of the fermented whole rice develop a completely new quality, which at the same time leads to a very delicate taste. Each meal is enhanced visually and palate-friendly with this side dish. Cooked cereals in particular, which sometimes seem a bit bland to many, tolerate this delicious addition very well. It also has a very digestive effect and pleasantly stimulates a tired organism.

Daikon radish pickles
Ingredients: Daikon radish, soy sauce, corn malt syrup, rice vinegar

Takuan
Salt radish
Ingredients: Daikon radish, rice bran, sea salt

Takuan is a typical Japanese pickled vegetable made from white daikon radish, rice bran and sea salt. Although a large number of lactic-fermented vegetables are produced in Japan, the lactic-acid daikon radish is a traditional staple food and the most commonly eaten pickled vegetable.

Daikon radish is harvested in winter on Honshu, the largest island in Japan. It is cleaned in clear mountain water and then dried. Then it is put in salt water and rice bran in large wooden barrels for a year. It still contains all the nutritional value of the fresh root and is rich in vitamin C and amylase, a starch-decomposing enzyme. When cooking daikon, on the other hand, some of the nutrients are lost. Even raw, grated daikon loses 20% of its vitamin C content after 30 minutes, and even 50% after two hours.

Therefore, it is advisable to consume lactic acid radish – this type of preparation retains all of the high-quality nutrients in these vegetables. Takuan – simply cut into small pieces – can be served straight from the package as a side dish or used in salads or vegetable dishes. Furthermore, it can also be cooked with rice – cut into small pieces.

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author: André Blank

André is a health-mentor and author. He is the founder, owner and CEO of Vivoterra® AG.

He is convinced, that all people with healthy heart-QI – true love – are allowed to live a life in trust, peace, freedom and health – and that we have the potential to realize such a life for ourselves.

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