Corn-Free, Yeast-Free Marinated Daikon

     Pickles, being fermented, are likely to contain traces of yeast. What's more, they are generally packed in vinegar, which is also a fermentation product likely to contain traces of yeast. White vinegar, of course, is made from corn.  This quick vinegar-free recipe produces a daikon "pickle" that has a good crunch and actually tastes a lot like conventional pickled daikon. The turmeric, besides complementing the taste of the daikon, turns it a conventional, pretty yellow. (Commercial pickled daikon is dyed yellow.) This marinated daikon is also ready to be put in the middle of a sushi roll.

     1/4 c. freshly squeezed lime juice (See Juice in the Glossary)
     1-1/4 tsp. salt (See Salt in the Glossary)
     1/4 tsp. turmeric (See Spices in the Glossary)
     1 lb. of daikon, peeled and sliced into long thin strips (1/8" or so 

          across)

     Stir the lime juice, salt and turmeric together in a mixing bowl.  Stir in the daikon. Give it another stir every few minutes for half an hour or so. Refrigerate.

Corn-Free, Yeast-Free, Marinated Turnip

     

     1/4 c. freshly squeezed lime juice (See Juice in the Glossary)
     1-1/4 tsp. salt (See Salt in the Glossary)
     (optional) 1/4 tsp. turmeric (See Spices in the Glossary)

     1 lb. of turnips, peeled and sliced thin (1/8" or so across)

   Stir the lime juice, salt and turmeric together in a mixing bowl.  Bring a pot of water to a boil. Briefly boil the turnip. It needs to become tender, but it should still have some crunch. Drain, and stir the turnip into the marinating mixture. Give it a stir every few minutes for half an hour or so. Refrigerate.