February 16th, 2011 | Condiments, Fermentation, GAPS/SCD, Recipes, Side Dishes, Vegetarian, carrot, condiment, diakon, fermentation, ginger, lactic acid, pickled, recipe, relish, side
This is a very simple recipe that I made one day while making kimchi, I had left over diakon and carrots. This is really delicious, fresh and crisp. A living food full of enzymes and probiotics.
- 3 medium organic carrots, julienne
- 1 medium diakon radish, julienne
- 1-2″ ginger, grated or pounded
- 1 T salt or 3 T whey
- filtered water to cover
July 9th, 2010
The Swedish usually have this salmon on their smorgasbords and always serve it with this delicious mustard dip. I have altered the recipe slightly here to use honey instead of sugar for a GAPS and SCD friendly recipe. This recipe is very easy to make and is a guaranteed to impress. But be ...