What digestive benefit is achieved through the pickling process for daikon (tsukemono)?
Answer
It starts breaking down complex fibers, making the final product gentler on the stomach
The process utilized in making quick pickles, known as tsukemono, involves brining and a degree of fermentation. This preparation method is beneficial because it initiates the breakdown of the complex fibrous material within the daikon radish before consumption. By starting this decomposition process externally through brining, the resulting pickled vegetable is often much gentler on the stomach, effectively moving it along the digestive spectrum toward a state closer to cooked forms.
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