Raw Vegan Burdock Root Pickles Fruits Salad
Burdock root or know in Japan as Gobo root is a slender, brown-skinned vegetable and that grows more than 2 feet long ,also known as a medicinal herb. It is a very common use in Japanese cuisine, it’s one of those wonderful-veggies that has extremely good source of iron, so despite the risk of blood loss, during preparation, your body will be able to replace some of that missing hemoglobin in short time., also provide important antioxidants, to fight infection, to treat diabetes, to ease arthritis pain, to fight cancer and to heal some skin disease.
It’s also a great source of fiber, calcium and potassium
Japanese peoples love burdock, is an all-purpose veggie that’s added to their cookery for stews, stir-fried, soup, pancake, pickled etc…..
Burdock root is my favorite way to use healthful herbs that make them part of my diet. I cooked burdock soup from time to time.We love burdock mixed soup, but my favorite burdock recipe is Burdock pickles ,this more even tastier making your own burdock root Pickles !!
These pickles are common snack eaten in my family and it can be an acquired taste which is why my family love it so much…..
This recipe is very simple ‘n easy !!!
2 sticks of Fresh Burdock
To prepare the burdock you’ll need a piece of aluminum foil or a you can use food brush, thoroughly wash and scrub the burdock root to remove any dirt. Don’t peel it ! you can just wash it thoroughly, or scrub off the outer layer using a crumpled ball of aluminum foil. As shown above.
Use a vegetable peeler instead of a knife. The spacing of the score marks will adjust the thickness of the strips. If the burdock root is very thin, or once you work your way to the thinner end, it’s not necessary to score it. Soak the shredded burdock with 1/2 teaspoon of salt in pure water and wash 2-3 times under cold water. Drain the yellowish water and rinse the shredded burdock .
Ingredients and steps:
2 sticks of shredded Burdock
2 slice of ground ginger
1/2 lemon juice and some rind.
1/2 cup 0f pure water
1/2 cup of Apple cider
1/2 teaspoon of natural sea salt
some chili flakes or 1 small red bird’s eye chili
2-3 tablespoon of agave or any sweetness of choice (organic raw cane sugar or molasses sugar)
You can reduce the sweetness.
Mixed well all into the shredded Burdock and marinade.
Fill the jars with the brine until the burdock root is completely covered. Cover and store your pickled burdock in refrigerator, you can stored for 1-2 weeks or a month.
Pickled Burdock Root with Mixed Fruits and Raw Veggie salad
Ingredients for Salad:
Some fresh organic iceberg lettuce
1 cup of pineapple cube
1 ripe mango cut into cube
2 tbsp of Goji berries
some organic dried chopped apricot.raisins, cranberries
1/2 tbsp of organic toasted white sesame seeds ‘n pumpkin seeds
1/2 cup of pickled burdock roots mixed with 1 passion fruit pulp
You can also mixed this burdock pickles with any fresh raw veggie you love or for raw sushi wrap …..yummy …..
More recipes for Burdock:-
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