This tasty chilled raw noodle soup is a health and beauty powerhouse.
Probiotics (beneficial bacteria) are so incredibly health enhancing yet so often overlooked. I felt increasingly drawn to fermented foods in the early stages of my transition to a raw vegan lifestyle. I started making and eating cultured foods on a daily basis (I make a mean kimchi and drink loads of coconut kefir). And I honestly feel that it’s played a huge role in the fact that my transition was effortless. I never had to deal with “cravings” or the common emotional hardships that are such a hot topics amongst aspiring long-term raw vegans. I knew nothing of the acidic/alkaline pH levels at the time nor the scientific discoveries on the gut bacteria and brain connection. I was purely following an instinctive yearning. But it all made sense as I started discovering the far-reaching and universally celebrated healing power of probiotic rich foods.
If you’re new to fermented foods, The Body Ecology Diet by Donna Gates is a good place to start.
This vegan daikon noodle soup is totally gluten-free (and dairy free) and it’s one of my easiest and quickest fermented recipes. Daikon radish is in itself a very healing root. It naturally assists the body with digestion, especially fats and starch, and is a powerful immune booster and cancer fighter.
1 large daikon radish
1 red cherry chili pepper
1 tablespoon of raw apple cider vinegar
1 tablespoon of shopped fresh dill
2 garlic cloves
Pinch of Celtic or Himalayan salt
Peel the daikon radish and make them into noodles using a spiralizer.
Remove the seeds from the cherry chili pepper and chop finely (I looove spicy everything so I use the seeds as well but the broth can get pretty hot).
Place the daikon noodles in a glass mason jar and add the chopped chili peppers, apple cider vinegar, dill, garlic (crushed) and salt.
Pour spring water all the way to the mouth of the jar (so there is as little air as possible) and seal tightly. I recommend using plastic lids. The typical metal ones have a nasty tendency to get rusty and since this brew is going to be seating for a while, we don’t want to take any chances.
Place the mason jar in a dark and warm spot and let ferment for 2 or 3 days. Then refrigerate.
I love this noodle soup served chilled (perfect on these hot summer days). You can serve it warm if you prefer but make sure you don’t heat it above 115 degrees Fahrenheit to receive the full benefits of the live enzymes and awesome bacteria.