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Serves 30 | Prep Time 10 minutes | Cook Time 0 minutes
• 1/2 cup watermelon turnip, sliced in thin half-moons
• 2 stalks broccoli
• 1 cup cold water
• 1/4 to 1/3 cup Eden Ume Plum Vinegar
• 1 pint canning jar with lid
• 1 piece cotton cheesecloth
Place the watermelon turnip slices in the jar. Peel the hard skin from the broccoli stalks and discard skin. Thinly slice the stalks on a diagonal and place in the jar.
Combine the water and ume vinegar and pour over the vegetables. Place a piece of cheesecloth over the mouth of the jar and secure with the jar's o-ring, an elastic band, or string.
Let sit on the counter overnight. Remove cheesecloth, place the cap on and refrigerate. Remove 2 or 3 pieces daily and serve with meals as desired. Keep for 1 month refrigerated.
Per serving: 3 calories, 0g fat (8% calories from fat), 0g protein, 1g carbohydrate, 0g fiber, 0mg cholesterol, 58mg sodium