A crisp, refreshing winter pickle that celebrates seasonal roots and their grounding, cleansing qualities. This light, citrus-cured salad is simple to prepare, vibrant in flavor, and ideal as a starter or side dish.

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2 cucumbers

6 small radishes

1 fennel bulb

1 kohlrabi

1 stalk celery

1 tbsp finely chopped fresh dill

1 tsp sea salt

Juice of 2 lemons

1 tsp sesame oil

1 tsp black sesame seeds

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1.Wash all vegetables thoroughly.

2.Peel the kohlrabi and cut it into fine julienne strips.

3.Slice the celery, radishes, and cucumbers into thin rounds.

4.Place all the vegetables in a bowl and toss with the lemon juice. Let marinate for about 1 hour.

5.Just before serving, add the salt, chopped dill, sesame oil, and black sesame seeds. Mix gently and serve fresh.

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Winter root vegetables are known for supporting digestive cleansing and for reinforcing our connection to the earth during the colder months. Fennel, in particular, is a versatile root whose texture and flavor transform dramatically between raw and cooked preparations.

Renowned for its digestive benefits, fennel helps reduce bloating and gas. Its dried seeds are commonly used to prepare fennel tea, a traditional infusion for easing digestive discomfort and regulating bowel function. This gentle herbal drink is also considered beneficial for nursing mothers and infants.

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A refined yet wholesome winter dish, this pickled salad brings brightness, balance, and seasonal nourishment to the table.