Just made a jar of Radish Umeboshi Pickles from Alicia Silverstone's Book. I love these things, and they are so easy to make. Place 6-7 red radishes, washed and thinly sliced, in a glass jar. Pour in 1/2 Cup Umeboshi Vinegar and 1 Cup water, so they are completely submerged. Cover the jar with cheesecloth held by a rubber band. They need to sit at room temperature for at least 24 hours or up to 3 days, then cover and place in the refrigerator. They'll be good for 10 days, if the jar isn't empty before then. :)According to Wikipedia Eating umeboshi in Japan is the equivalent of the United States "an apple a day."
I absolutely love working in the garden. I consider it my therapy, not a chore. What's even better is when I can cook with ingredients fresh from the garden. For me, it's all about cooking and gardening. I hope you enjoy your visit and are inspired. Please come back. If you are interested in backpacking-here's some information hikingthegrandcanyon.blogspot.com
Just made a jar of Radish Umeboshi Pickles from Alicia Silverstone's Book. I love these things, and they are so easy to make. Place 6-7 red radishes, washed and thinly sliced, in a glass jar. Pour in 1/2 Cup Umeboshi Vinegar and 1 Cup water, so they are completely submerged. Cover the jar with cheesecloth held by a rubber band. They need to sit at room temperature for at least 24 hours or up to 3 days, then cover and place in the refrigerator. They'll be good for 10 days, if the jar isn't empty before then. :) According to Wikipedia Eating umeboshi in Japan is the equivalent of the United States "an apple a day."
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