Quick-Pickle Ginger-Infused Vegetables

This quick pickling ginger-infused vegetable recipe is part of the Earth Balancing Menu. The Five Element Theory has been guiding traditional Chinese medicine in the creation of healing medicinal and nutritional recipes from the relationship of the five elements for nature -- earth, metal, water, fire, wood, and fire -- and the constant interaction among them.
By & | August 19, 2016

Ingredients

  • 1 small head organic cabbage, cut into 1-inch florets
  • 2 large carrots, sliced thinly on the diagonal
  • 1 red onion, halved and thinly sliced
  • 1½ cups unfiltered apple cider vinegar
  • 1½ cups filtered water
  • 3 tablespoons coconut sugar
  • 1 teaspoon sea salt
  • 6 cloves garlic, finely chopped
  • 2 teaspoons fresh ginger, finely chopped
  • ¼ cup cilantro for garnish (or substitute other favorite herb)

Preparation

To blanch the cauliflower, bring 2 quarts of water to a boil in a large pot. Add in cauliflower and bring back to a boil. After 1 minute remove florets and cool in an ice bath. Drain thoroughly and place in a non-reactive bowl.

Slice the onion and carrots thinly and place in separate non-reactive bowl.

To prepare pickle mixture, stir together remaining ingredients in a pot and bring to a boil. Then pour this hot liquid over vegetables and let sit until cool at least 1 hour.

Plate strained vegetables in colorful piles on a plate and sprinkle with fresh cilantro.

Make ahead: Vegetables can be refrigerated with brine for up to 1 week.

Ingredients

  • 1 small head organic cabbage, cut into 1-inch florets
  • 2 large carrots, sliced thinly on the diagonal
  • 1 red onion, halved and thinly sliced
  • 1½ cups unfiltered apple cider vinegar
  • 1½ cups filtered water
  • 3 tablespoons coconut sugar
  • 1 teaspoon sea salt
  • 6 cloves garlic, finely chopped
  • 2 teaspoons fresh ginger, finely chopped
  • ¼ cup cilantro for garnish (or substitute other favorite herb)
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