Eating pickled fruits and vegetables are the perfect way to start a meal. Full of enzymes, this briny and refreshing slaw will help with your digestion and mute any ravenous tendencies you may have. Though citrus isn't necessarily abundant year round, I do enjoy this dish in the winter months (for a pop of color and zing) and in the summer when I'm looking for refreshment. Enjoy!
CITRUS FENNEL SLAW
Inspired by Sarah Britton's "My New Roots"
INSTRUCTIONS
1) Using a mandolin slicer, slice the fennel into very thin strips.
2) In a measuring cup, combine the vinegar, honey and fine sea salt with 1 cup of water. Stir well.
3) Slice the orange (unpeeled) into thin rounds. Put a few slices at the bottom of a quart/liter jar (Ball or Weck are great) and add a handful of fennel, 1 star anise, and a little of the ginger. Continue to stack the oranges, fennel, star anise, and ginger until you've used up all the ingredients or have reached the top of the jar.
4) Pour the brine into the jar, completely covering the contents, discarding any excess brine.
5) Put an airtight lid on the jar and let it pickle in the fridge for 24 hours.
6) The pickled fennel can be enjoyed for up to 3 weeks. Store in the fridge.
INGREDIENTS
1 large fennel bulb
1 cup apple cider vinegar
1 tbsp raw honey
1/2 tbsp fine sea salt
1 small organic orange
5 whole star anise
2 tbsp minced fresh ginger
