🥗 Pickled Daikon & Napa Cabbage Medley

with Lotus Root & Bamboo Shoots (Mediterranean-Inspired)

🌿 Description

This refreshing pickled vegetable medley blends the crisp sweetness of daikon and napa cabbage with the earthy crunch of lotus root and tender bamboo shoots. While inspired by Asian ingredients, this version incorporates classic Mediterranean pickling flavors — extra virgin olive oil, lemon, garlic, oregano, and a touch of honey.

It’s a vibrant side dish perfect for grilled meats, mezze platters, sandwiches, or as a zesty salad topping. Light, probiotic-friendly (if naturally fermented), and beautifully colorful, this medley adds brightness to any meal.

🛒 Ingredients (Serves 4–6)

1 cup daikon radish, thinly sliced or julienned
2 cups napa cabbage, chopped
½ cup lotus root, thinly sliced
½ cup bamboo shoots, sliced
1 small carrot, julienned (optional for color)
2 garlic cloves, thinly sliced
1 tbsp sea salt

Pickling Brine:

¾ cup apple cider vinegar (or white wine vinegar)
¼ cup fresh lemon juice
1 cup warm water
1 tbsp honey (or maple syrup)
2 tbsp extra virgin olive oil
1 tsp dried oregano
½ tsp crushed red pepper flakes
½ tsp black pepper
1 tsp mustard seeds (optional)

👩‍🍳 Instructions

Step 1: Prep the Vegetables

Wash and thinly slice all vegetables.
Sprinkle sea salt over them and gently massage.
Let sit for 20–30 minutes to release excess moisture.
Rinse lightly and squeeze out excess liquid.

Step 2: Prepare the Brine

In a bowl, whisk together vinegar, lemon juice, warm water, honey, olive oil, oregano, red pepper flakes, black pepper, and mustard seeds.
Stir until honey dissolves.

Step 3: Assemble

Pack vegetables tightly into a clean glass jar.
Pour brine over vegetables until fully submerged.
Press down to remove air pockets.

Step 4: Chill

Cover and refrigerate at least 4 hours.
Best flavor develops after 24 hours.
Keeps refrigerated for up to 1 week.

🌞 Serving Suggestions

Serve alongside grilled chicken, lamb, or fish
Add to falafel wraps or shawarma sandwiches
Spoon over hummus or grain bowls
Mix into a Mediterranean salad with olives and feta

🥗 Nutrition Highlights

Low-calorie and high in fiber
Rich in antioxidants
Supports digestion
Naturally gluten-free and vegan

❓ Q & A

Q1: Can I ferment this instead of quick-pickling?

Yes! Omit vinegar and olive oil. Increase salt to 1½ tbsp, pack tightly, and let ferment at room temperature 3–5 days before refrigerating.

Q2: Can I skip lotus root or bamboo shoots?

Absolutely. You can substitute with:

Thin cucumber slices
Radishes
Bell peppers
Fennel

Q3: Why add olive oil to pickles?

The olive oil gives a Mediterranean touch and softens the sharp acidity while adding healthy fats.

Q4: How long does it last?

Up to 1 week in the fridge for vinegar pickles. Fermented versions last 2–3 weeks refrigerated.

Q5: Can I make it spicy?

Yes! Add:

Sliced fresh chili
1 tsp harissa
Extra red pepper flakes