Pickled Burdock Root
I've been getting really into fermented and pickled foods lately so when I learned that you can pickle burdock root and it actually tastes good, I was stoked to try it! Between my jun, kombucha, sourdough starter, ginger bug, fermented sodas, and sprouted wheat, I'm starting to feel a little like this Portlandia clip:
I don't know how excited my family was about having another mystery jar taking up counter space, but I think they changed their opinions once they tasted this unique food.
The reasons I was so excited about this is because burdock grows EVERYWHERE here, plus it is super healthy for you. Burdock's deep reaching root systems pulls up vitamins and minerals from deep in the earth, storing them in this carrot-like vegetable. Burdock is also high in inulin, a prebiotic that feeds your healthy gut bacteria and gives you a digestive boost.
A freshly dug burdock root.
A 1st year burdock plant.
Zak snacks on a freshly dug root.
This recipe is not a traditional Japanese recipe, but it does have a bit of an asian flair. It is also just a small batch for one pint mason jar, but is easily scaled up if you have more burdock than I did.
- 2 Cups Chopped Burdock Root
- 1 TBS Grated Ginger
- 1 TBS Grated Turmeric (or turmeric powder)
- 3 TBS Chopped Garlic or Garlic Scapes
- 1/3 Cup Apple Cider Vinegar (or rice vinegar)
- 1/3 Cup Soy Sauce or Tamari
- Enough Water to Cover Burdock
To make, put chopped burdock in a pot and cover with water. Bring to a boil and cook for 2-3 minutes. Turn off heat and let sit for 5 minutes. Put ginger, turmeric, and garlic in your mason jar. Strain out burdock but do not throw away the water! Pack cooked burdock into mason jar and add apple cider vinegar and soy sauce. Pour in burdock water until everything is covered. Cover with a cloth and ring and let sit out on the counter for 2-3 days before putting on a lid and putting it in the fridge. Still have extra burdock water? Drink it as a tea, it has a lovely flavor and is great for your digestive system.
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