How to live with lupus

No.10 Pickled Vegetables

Ingredients:
120g zucchini
120g radish
120g rutabaga (or turnip)
120g lotus root
50g young ginger

Seasonings:
10-15g sea salt
10-20g brown rock sugar (crushed)
30-50cc lemon juice

Method:
1) Thoroughly wash all the vegetables and remove skin of radish, rutabaga, lotus root and ginger. Sliced thinly all the vegetables.
2) Sprinkle with salt and then set aside for at least 4 hours. Rinse and drain off excess water.
3) Add in the sugar and repeat step no. 2.
4) Add in the lemon juice and mix well. Refrigerate for at least half a day before eating.
This is an accompaniment eaten with main meals and with steamed rice or noodles if you like.

Tips
To prevent sliced lotus root from discoloring: Add 50cc of white vinegar to the lotus root and pour hot water over it for 15 seconds. Drain off excess water.

Effectiveness
Aids in digestion and eliminate bad breath.