Golden Turmeric Pickles for Brain Health and Digestion
Make Turmeric Pickles that Boost Brain Function and Aid Digestion
A common characteristic of people with poor digestion is low stomach acid. Persimmon vinegar is excellent for replenishing stomach acid. Wondering how to enjoy persimmon vinegar deliciously, I came up with the idea of making beautiful, yellow pickles using turmeric powder, which is known to be beneficial for the brain. These pickles offer a delightful blend of flavors and health benefits.
Main Ingredients
- 1/2 medium radish (mu)
- 2 onions
- 3 Korean chili peppers (cheongyang peppers)
Pickling Brine
- 3 cups water
- 1 tablespoon turmeric powder
- 1.5 cups persimmon vinegar
- 1.5 cups fructooligosaccharide
- 1 tablespoon salt
- 1 pinch whole black peppercorns
- 1 bay leaf
- 3 cups water
- 1 tablespoon turmeric powder
- 1.5 cups persimmon vinegar
- 1.5 cups fructooligosaccharide
- 1 tablespoon salt
- 1 pinch whole black peppercorns
- 1 bay leaf
Cooking Instructions
Step 1
First, wash and prepare the main ingredients for the pickles: radish, onions, and Korean chili peppers. Cut the radish into bite-sized pieces. Slice the onions to a similar size. Finely chop the Korean chili peppers, removing the seeds to add a pleasant spiciness.
Step 2
Arrange the prepared radish, onions, and chili peppers into a clean glass jar or a food-grade plastic container that has been sterilized by boiling. Arranging the ingredients attractively will make the finished pickles look even more appetizing.
Step 3
Now, let’s make the sweet and sour pickling brine that will define the flavor. In a pot, combine 3 cups of water, 1.5 cups of persimmon vinegar, 1.5 cups of fructooligosaccharide, 1 tablespoon of salt, a pinch of whole black peppercorns, and 1 bay leaf for aroma. Bring this mixture to a boil over medium heat. Using oligosaccharide instead of sugar makes it easier on the digestive system.
Step 4
Once the brine starts boiling, reduce the heat to low. Stir in 1 tablespoon of turmeric powder, ensuring it dissolves well, and let it simmer for a little longer. It’s important to simmer the brine to fully extract the unique color and aroma of the turmeric.
Step 5
Pour the well-cooked brine over the vegetables in the prepared container, ensuring all ingredients are submerged. Pouring the hot brine over the vegetables helps them to remain crisp. Let the pickles sit at room temperature for about half a day to allow the flavors to meld, then refrigerate. You can start enjoying your delicious turmeric pickles from the next day! Stored in the refrigerator, they will remain crisp and flavorful for a long time.
