Two-Minute Gut-Boosting Pickled Daikon Radish and Cucumber with Umeboshi Vinegar

Elevate your gut health with a speedy yet effective recipe featuring daikon radish and cucumber pickled in umeboshi vinegar. In just 2 minutes, you can prepare this dish that not only tantalizes your taste buds but also introduces essential micro-organisms into your gut, promoting digestive wellness.

Healing Pickled Daikon Radish and Cucumber Tradition

Experience the ancient wisdom of Asia with daikon radish and cucumber pickles. For centuries, pressed daikon has served as a cleansing agent for the intestines and a rejuvenator of liver function, facilitating optimal digestion. Cucumber, on the other hand, brings its anti-inflammatory properties to the mix, enhancing the healing qualities of this traditional delicacy.

Shopping List and Recipe for Gut-Healthy Pickled Daikon Radish and Cucumber

Shopping List for 2 People:

  • 1 telegraph cucumber
  • 1 daikon (or Chinese/Korean turnip or Indian mooli)
  • Umeboshi vinegar


  • 2 cups of cucumber, fork-scored and sliced into diagonals
  • 1 cup of daikon, thinly sliced into diagonals
  • 1 teaspoon of umeboshi vinegar

Method - Prepare Your Pressed Salad Pickle:

  1. In a bowl, combine the sliced cucumber and daikon.
  2. Add the umeboshi vinegar and hand press the vegetables for 2-3 minutes.
  3. Let the pickled vegetables rest for at least 1 hour while you prepare dinner or for an optimal 2-3 minutes before serving.

Enjoy the wholesome and refreshing flavors of this gut-nourishing pickled daikon radish and cucumber salad! Perfect for two dinners and two lunches.

The caramelised onions mixed with azuki beans give this dish a sweetness that tastes sensational and is excellent for building spleen strength which help the immune system. With the pickled carrot and spring onion for an enzyme boost this meal is a healthy treat for the intestines and kidneys.