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Broccoli and Cauliflower Pickle

Pickles increases the appetite, aid digestion, and strengthen the intestines. During the fermentation process, enzymes and and bacteria change the sugar in pickled foods into lactic acid. Lactic acid strengthens the flora in the intestines, which assimilate metabolized foodstuffs into the bloodstream. Some said that each meal we should take a table spoon full of pickle to aid digestion, also some said that it will take away bad breath, too. 

It has full of vitamin C. I heard that the Goitrogen will be destroyed while pickling process. ( **Goitrogens are substances that suppress the function of the thyroid gland by interfering with iodine uptake, which can, as a result, cause an enlargement of the thyroid .) Here is another good reason of pickling.

The followings are the way I make Broccoli and Cauliflower pickle. You can make this a day and half to two days. It is full of good microbes, (enzymes and bacteria). If you don't have a pickle press, then you can substitute with a couple of bottle of water, a few dishes or a stone as a weight.

Put half cup of Soy sauce and half cup of water. And pour over the chopped vegetables.

A day old.

Two days old.

Reference book is from Macrobiotic cooking for health, harmony, and peace by Aveline Kushi with Alex Jack, ISBN 978-0-446-38634-0 (U.S.A.)