︎ Back to food preparation

Red radish pickles

Pickling is a long-established food preservation method. In Japan, pickles were traditionally made by each family and eaten at every meal and at tea time.

Because they are fermented, pickles aid in digestion, and they are particularly useful in assimilating whole grains and vegetables. A small volume of homemade or naturally-processed pickles is eaten daily in the macrobiotic diet.