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- 2-3 fresh turnips
- 1 toe fresh ginger root
- 1/2 cup rice wine vinegar
- 1 tbsp. sesame oil
- 1 tsp. sea salt
- Good water
Clean and remove ends of turnips and ginger root. Slice both roots as thinly as possible. Place slices of turnips neatly into a wide-mouthed, quart jar, interspersing with slices of fresh ginger. Pour in rice wine vinegar and sesame oil. Sprinkle sea salt over top turnip slices, fill with a good water to just cover turnips. Replace cap and upend several times to mix salt and fluids. Let stand several hours at room temperature and then store in refrigerator.
This is a delicious relish or side dish, cool and light, perfect for summer and packed with enzyme activity.
The main ingredient is a nutritive root belonging to the cabbage (cruciferae) family, well known for their anticancer factors. It is a great substitute to keep in mind for the potato person with arthritic and nightshade problems. Turnips are rich in B vitamins and potassium. They have a pleasant and mild flavor when eaten raw. Ginger rhizome is a pungent aromatic and the main spice used in this pickle. It is noted for its vitamin A and phosphorus content. Ginger has a calming and soothing effect on the gastrointestinal tract, is frequently used to quell nausea and is a stimulant to digestion.
Published in Health & Healing Wisdom
Fall 1999 | Volume 23 Number 3
Copyright © 1999 Price-Pottenger Nutrition Foundation, Inc.®
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