Low Fodmap Japanese Pickles Recipes

LOW FODMAP JAPANESE PICKLES

Low FODMAP Japanese Pickles image

These Low FODMAP Japanese Pickles can be ready for dinnr tonight! In less than 30 minutes.

Provided by Dédé Wilson & Steve Mangleshot

Time 37m

Number Of Ingredients 10

Ingredients

1 teaspoon cilantro seeds
1 teaspoon cumin seeds
¼ cup (60 ml) water
juice of 1 lime
1 to 2 tablespoons caster sugar
1 teaspoon sea salt
½ standard cucumber (finely sliced, seeds removed)
2- ounces (55 g) daikon, (finely sliced)
2- ounces (55 g) salad radishes, (finely sliced)
½ cup (120 ml) rice or white vinegar

Steps:

Place a non-stick saucepan over medium-low heat and, when hot, toast the cilantro and cumin seeds for 1-2 minutes, being careful to ensure they don't burn.
Add all the remaining pickling liquor ingredients to the pan and, stirring, bring to a simmer. Once the sugar and salt have dissolved, remove the pan from the heat and set aside to cool.
Once cool, add the vegetables and vinegar and leave to pickle for 10-30 minutes.
Store in an air tight, sterilized jar for up to a month.

Nutrition Facts : Calories 29 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 392 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

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