Red Radish Pickle

The pickle is so important for our digestive system. Especially salt or soy-source based pickle. The rich enzyme developed during fermentation. This enzyme aids to break down the food in small intestine. Here is a very simple way to make red radish pickle with the use of Umeboshi Vinegar. If you don't have this then you can use small amount of sea-salt instead. You sliced the radish and put in the jar and put small amount of Umeboshi vinegar and put on the cover loose. It will be ready the next day, it is good for almost 2 weeks. When you use sea-salt, then you need to put some weight to press down. After a few days, if it is ready to eat, if you find them too salty, you can rinse quickly in water.