New obsession? Quick pickling! When I don’t have time to properly ferment my own kraut (aka never), my fave is quick pickling veggies to add extra tang and gentle probiotics to salads, stir-fries and just for a neutral raw snack. Enter this quick pickled broccoli stem and cucumber salad, an homage to one of my fave dishes from my hometown Chinese restaurant.

Serves 2-4

2 cups of thinly sliced broccoli stems (from about 4 broccoli head stems, rough outer edges and bottoms discarded)
1 cup peeled and thinly sliced cucumber
½ cup apple cider vinegar
2 tablespoons of coconut sugar
1 teaspoon of sea salt
1 tablespoon of grated ginger
2 cloves smashed garlic
Crushed red pepper

optional: black sesame seeds


In a medium bowl, whisk together apple cider vinegar, coconut sugar, ginger and sea salt. Add in sliced broccoli stems and cucumber and mix well so the stems are well coated. Let sit for about 20-30 minutes. Drain extra sauce, sprinkle with sesame seeds  and enjoy as a side dish or on its own!