Fermented Burdock Pickle

1. Slice burdock roots. Can be in strips or coins, but which ever style you choose itis ideal to slice them evenly

Place sliced roots in a steaming basket and into a pot. Add a small amount of water to the bottom. Steam for 5-10 minutes.

While the roots are steaming slice a small amount of garlic and ginger.  Wild leeks, wild ginger and turmeric can be added as well. Place garlic and ginger in a proper size jar for the amount of root that you have. I use quarts or 1/2 gallon jars.

Prepare the brine. The brine consists of:

-1 part cider vinegar (I like to use raw, unpasteurized apple cider vinegar)

-1 part tamari or shoyu (both fermented soy products)

-1 part steamed burdock water.

5.  When roots are steamed, pack into jars. Once roots cool down, pour the brine over them. I like to have everything cool, so that the beneficial bacteria in the vinegar and the tamari renders these a fermented food product, beneficial to the digestive system.

I like to leave these on the counter for a day or two, until the flavors meld. Then I place them in the refrigerator. They can be stored there indefinitely.