Pickling is a long-established food preservation method. In Japan, pickles were traditionally made by each family and eaten at every meal, as well as 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.
The radishes are sliced thinly
The sliced radishes are tossed with the umeboshi pieces and pips
Another bowl is placed on top of the bowl with the radishes, with heavy stones on top
Red radish pickles
