Several years ago I was hit by a car riding my bike. I told the whole story on stage and won the title, “Best Storyteller in Philadelphia” as a result. (If you don’t like swearing, you may not want to watch that video, btw. Language is very adult. I got hit by a car, cut me some slack.). So at least there was one good outcome. The less good outcomes of this guy taking me down were years of physical therapy culminating in spine surgery when I could no longer walk, 6 months of disability and missed worked and a liver that seems to have been damaged by the medication that I will never repudiate because it gave me back the ability to walk and stopped the excruciating pain from radiating down my legs. Seems like a fair exchange, right?
Anyway, I’ve self-diagnosed this liver jawn from the book You Are What You Eat by Gillian McKeith (among other sources). It’s kind of a fun way to play “What’s wrong with me?” using diagnostic techniques from multiple branches of non-mainstream medicine. My tongue, skin and functions all pointed to a liver issue and (also an insufficient amount of dietary fat) when I first used the book as a guide several years ago. Since then I’ve tried to care for my liver, by cutting back on alcohol and eating foods that the liver loves. I also sip on milk thistle infusions and consume a foraged nettle tincture from time to time. And here you thought I was the least hippy of the fermenters.
These pickles are a combination of things I like to eat, things I think are pretty in a jar and things that make my insides happy. While I am a proponent of fermented foods for many reasons, health is definitely why I got started, and while it has definitely not made me a perfect specimen, in some ways my ferments have truly helped me.
Here is a favorite, healing pickle that I make if something tells me my liver is unhappy with me again.
The selected ingredients:
Black Radish, Daikon, Watermelon Radish – Radishes have long been eaten alongside fatty foods, perhaps to support the liver in its duties. Maybe this is why the Japanese often eat daikon with tempura and the French enjoy buttered radishes? I also love the colors this particular combination of radishes imparts.
Burdock Root – Good for SO many things, including eczema, a disease my parents were informed I had while they were still in the delivery room.
Turmeric – My go-to anti-inflammatory. I put it in anything I’m going to use as medicine.
HEALING PICKLES
Uncooked radishes, including fermented radishes, can be less than optimal for people with severe thyroid conditions. If that applies to you, you may want to sit this one out. This is the quantity of sliced veggies I got into my quart jar. The size of your radishes may differ from the size of mine, so be prepared for some snacky bites if you have a bit too much for your jar, or just use a larger container.
Also, these stink. I love the smell of fermenting veggies, but for real, these are only delightful if you too love that stench. I’m not sure, but I think it’s the black radish that fills the room with the aroma of microbes at work.
Ingredients
- 3-4 watermelon radishes
- 2 black radishes
- 1 daikon
- 2 inches turmeric root
- 1 thin burdock root
- 2 cups of brine (1 tablespoon of salt dissolved in 2 cups of room temperature water)
How-To
- Slice all veggies to about 1/3 of an inch (~1 cm) thick
- layer them into a quart jar until you are just below the shoulders of the jar
- Pour brine over and weight your veggies down, using either the cheapo jar method, some jar weights or another method of your choice.
- Allow to ferment for 2 weeks. The brine will become gorgeous within a couple hours.
- Remove weights once you’re happy with the acidity level, put a lid on it and stick it in the fridge.
NEW TO FERMENTED PICKLING? START HERE.
S says
Not to detract from the content of your post, but just wanted to say your photos today are so lovely, the colors are gorgeous! I love that healthful things can be beautiful.
Amanda says
Thank you so much, S! That means a lot to me. As I recently said to a friend about the photography on my site, “It’s a labor of…well, it’s a labor.” I work hard at it, and I am so glad that someone likes it. I will continue to strive to improve!
Ann says
So glad to hear you mention those with thyroid issues. I had to have my thyroid removed 5 years ago and didn’t know about goitrogens until last winter. My breakfast of kraut or kimchee and eggs has had to go. I really miss that breakfast a lot and have been trying to find something suitable to replace it. It was my go-to dish for after the babies were older and finished nursing to help get rid of those last few extra pounds. Very filling and long lasting. Now, I limit those foods to late afternoon/dinnertime, as suggested by my doctor. All is well now, but I do miss my morning kraut.
Amanda says
Hi Ann,
That is a huge bummer. I’m so sorry to hear that!! Having said that, there are tons and tons of goitrogen-free veggies that ferment super well. Have you considered making an alternative kimchi? One that skips the cabbage in favor of a non-brassica veg? I’ve made several kimchis that are cabbage free and taste quite lovely using the kimchi method and flavor/spice blend. Asparagus kimchi from this spring was pretty amazing, but I’ve also had some notable carrot kimchis, perilla-leaf kimchis and I could go on and on!
I’d never heard about the effect being weaker later in the day? Could you clue me in? I’d love to know more!
Best,
Amanda
marcea says
I teach fermentation and always recommend putting sea vegetables into the mix to increase iodine levels. it helps with these thyroid conditions.
Vixx says
It depends on the thyroid condition. Some people with thyroid issues have to avoid iodine.
Becky says
Could I just ferment any radishes I have?
Amanda says
Yes, indeedy, Becky! Radishes are one of the tastiest and easiest ferments, in my opinion. I always have a batch going while they’re in season.
Ann says
Dinner is the twelve hour opposite time from when I take my synthroid. My doc says that’s the time to take iron and eat all those things that could counteract the absorption of the synthroid.
I can usually get fresh perilla leaf at my local international food store. I’ll try that out. I had never thought of making a carrot kimchee. Thanks!
Marisa says
Sheesh. What a story. I hope your audience where you outed him was HUGE!
Amanda says
Thanks, Marisa! It was pretty sizable, and it got some press afterwards because I won the competition. So I hope word got back to him and he felt some shame! Thanks for reading (and watching!).
rakesh says
can you please tell me how it improves lever function. does it improves it permanantly.i also suffer from thyroid
Amanda says
Hi Rakesh,
Radishes have been shown to have a liver cleansing impact, which is why they’re often consumed with fatty foods. Since you have a thyroid condition, though, this would not be the best option for you. Goitrogens are not destroyed in fermentation, unfortunately.
I hope that helps!
Amanda
Veggie Sutra says
Amazing story! Thanks for sharing. I have to try this. I am trying to heal the multiple issues I have with digestion and figuring out what makes me feel better. It is inspirational that you have been through much worse and have figured it out. My first attempt at fermenting red cabbage did not turn out well. It may have been because I did not weigh the veggies down. I just placed a cheese cloth on top of the jar. Pre-ordered your book on amazon! Looking forward to it!
Amanda says
Thank you so much! I am definitely still in the camp of finding what works, although I’ve found a lot of things that work (that were very contrary to medical and health blog-ical opinion). I wish you all the luck in the world! And yes, I am guessing that the issue with your red cabbage was not submerging, so please don’t give up!
Marc Williams says
S&W Fermented Tonic – Kills what ails you.
I made this for my arthritis and it worked and has also eliminated my lower back pain I have had since my 20’s and I am 64 now.
1- 6 gallon food grade plastic bucket with fermentation lock
7- heads cabbage shredded
8- jalapeños thin sliced
12- Thai chiles whole
1- pound fresh pealed and corse grated Turmeric
1- pound fresh pealed and sliced garlic
1- pint unsulfered mollasses
Whey from 1 quart greek yogurt
2-quarts organic pomegranate juice
1/4 cup sea salt
ferment at 76 to 78 degrees until bubbling stops.
Cold press the juice out and bottle in bottles with flip top ceramic tops. About 30 bottles.
I drink a shot glass full every morning..
Christie says
My husband and I are both lawyers and cyclists, and we just watched your story. Why didn’t you sue him?
Amanda says
Please believe me when I tell you that I wish I had. I consulted with an attorney, but I’m not the most litigious person so I already felt weird about it, and then the conversations with the attorney made me even more uncomfortable. Couple that with the fact that it was an extremely stressful and busy time (lots of work, work travel, buying a house, planning a wedding, very ill family member across the country), and the timing just didn’t work well. I also was young and in PT, and I couldn’t fathom that there would be permanent damage from anything! I actually didn’t have surgery until nearly 2 years after the accident when things had degenerated so much that I couldn’t walk upright and the pain was excruciating.
I wish you had been around when this happened to encourage me to move forward! 🙂 It’s also still very crazy to me that the police wrote him a ticket for riding in the bike lane, rather than arresting him for intentionally hitting a human being with his car. But I live in Philly, so I suppose the police had more pressing issues that night.