Super Probiotic (2)

I've been crazy about pickles. I've pickled garlic, cabbage, carrots, eggplant, radish, red beets, golden beets, Chinese cabbage, daikon radish, and turnip. With just simple lemon juice and salt or brine (water + salt), any vegetable turns into powerful source of nutrition. You can also use koji or miso, which produces slightly sweet taste.