Macrobiotic fast pickle

It lasts about 2 weeks in the refrigerator. It is eaten 3-4 teaspoons a day, for better digestion (it contains useful enzymes and lactic acid). Do not overdo it, so as not to ingest too much salt (umeboshi vinegar is salty)

Preparation steps

Mix vegetables and umeboshi vinegar. Put in a jar. Squeeze the vegetables vigorously with your fingers until they drop enough water, enough for all the pieces of vegetables to be submerged.
Leave it in the kitchen for half a day, then transfer it to the fridge and close it slightly, it should "breathe".
More macrobiotic reviews here

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