The Easiest Homemade Pickles You'll Ever Make — With Bio Tree Sushi Vinegar
Pickles That Are Actually Good for You? Yes, Really.
Most store-bought pickles are loaded with artificial preservatives, excess sodium, and synthetic flavourings. They last forever on the shelf — but what exactly are they doing inside your body?
There is a better way. And it takes less than 10 minutes to prepare.
We invited Kathryn Sunantha, certified Raw Food Dietitian and founder of BLISSPUREFOODS, to show us how she makes fresh, vibrant homemade pickles using Bio Tree Sushi Vinegar — no preservatives, no complicated equipment, just pure natural goodness ready in hours.
Meet Kathryn Sunantha
Kathryn Sunantha is a certified Raw Food Dietitian from the BodyMind Institute (USA), a passionate vegetarian advocate, a superfood enthusiast, and a dedicated nature lover with a deep passion for longevity nutrition and plant-based living.
She is also the founder of BLISSPUREFOODS — a brand rooted in the belief that a healthy diet should be accessible, enjoyable and genuinely nourishing for everyone.
When Kathryn makes pickles, she doesn't reach for store-bought brine. She reaches for Bio Tree Sushi Vinegar — and once you taste the difference, you'll understand why.
The Secret Ingredient: Bio Tree Sushi Vinegar
Bio Tree Sushi Vinegar is brewed from organic brown rice through a slow, 365-day natural fermentation process — no shortcuts, no preservatives, no artificial additives.
The result is a beautifully balanced vinegar with a clean, mellow acidity that enhances whatever it touches. It's what makes these pickles taste bright and fresh rather than harsh and sharp.
One Bottle, Endless Uses
Beyond pickles, this incredibly versatile vinegar works across your entire kitchen:
🥗 Salad dressings — ginger, sesame, apple or yuzu dressing🥤 Healthy beverages — a dash in fresh fruit juice, or over ice with mint for a refreshing drink🍣 Sushi rice — the classic use, perfectly seasoned every time🥟 Gyoza dipping sauce — simply mix with good quality soy sauce
Kathryn's Quick Homemade Pickles Recipe
Choose Your Vegetables
The beauty of this recipe is its flexibility. Kathryn's favourite combinations:
- 🫚 Ginger pickles — thin slices of fresh ginger, sweet and warming
- 🌶️ Green chilli pickles — sliced green chillies with a gentle heat
- 🥒 Cucumber pickles — cool, crisp and refreshing
- 🥬 Cabbage pickles — tender and tangy, perfect alongside rice dishes
The Simple Pickle Brine
Ingredients:
- 4 tablespoons Bio Tree Sushi Vinegar
- 1 teaspoon salt
- 1 teaspoon sugar (optional — adjust to taste)
- 2 tablespoons water
- Your chosen vegetables, thinly sliced
Method:
Step 1 — Prepare your vegetables. Wash and slice your vegetables thinly and evenly. The thinner the slice, the faster they pickle and the more flavour they absorb.
For cucumber: slice into rounds or thin strips. For ginger: peel and slice paper-thin against the grain. For cabbage: shred finely and squeeze out any excess water. For green chilli: slice into rings, remove seeds for less heat.
Step 2 — Salt and rest. Toss your sliced vegetables with a pinch of salt and let them sit for 10–15 minutes. This draws out excess moisture and keeps your pickles crisp rather than soggy. Rinse and pat dry.
Step 3 — Make the brine. Combine Bio Tree Sushi Vinegar, salt, sugar, and water in a clean glass jar or bowl. Stir until dissolved. Taste and adjust — add more vinegar for sharpness, more sugar for sweetness.
Step 4 — Pickle: Add your vegetables to the brine and toss to coat. Cover and refrigerate.
- Quick pickles: Ready in 30 minutes — bright, lightly pickled, fresh flavour
- Same-day pickles: 2–4 hours — more developed flavour, slightly softer texture
- Overnight pickles: 8–12 hours — deeply flavoured, traditional pickle experience
Kathryn's Tips for Perfect Pickles
Use fresh, firm vegetables. The fresher your ingredients, the crunchier your pickles. Avoid vegetables that are soft or starting to wilt.
Always use glass containers. Like sushi rice, pickles should never be made in metal containers. The natural acid in the vinegar can react with metal and alter the flavour. Glass jars are ideal — clean, neutral and airtight.
Keep them cold. Homemade pickles without preservatives should always be stored in the refrigerator. They stay fresh and crisp for up to 2 weeks.
Experiment freely. Add garlic cloves, peppercorns, fresh herbs or chilli flakes to your brine for different flavour profiles. The sushi vinegar's clean base works beautifully with almost any combination.
Why Natural Fermentation Makes a Difference
Kathryn's approach to food is rooted in one principle: the closer food is to its natural state, the better it serves your body.
Bio Tree Sushi Vinegar is brewed, not distilled. That slow 365-day fermentation preserves the natural character of the organic brown rice it comes from — resulting in a vinegar that tastes clean, gentle and genuinely good.
No preservatives. No artificial flavours. No compromise.
Just pure, wholesome vinegar that you can feel confident using for your family every single day.
Serve Them With Everything
Kathryn's homemade pickles aren't just a side dish — they're a flavour upgrade for your entire table:
- Alongside steamed rice and grilled fish
- Inside rice paper rolls or wraps
- Topped on noodle bowls and salads
- As a healthy snack straight from the jar
- Paired with cheese and crackers for an Asian-inspired platter
🛒 Get Bio Tree Sushi Vinegar
Ready to make Kathryn's pickles this weekend?
First time ordering? Use code 【FIRST-TIME】 at checkout for 5% OFF your first order.
Bio Tree Wellness — Natural fermentation wellness, crafted for the family you love. Made in Malaysia | Halal Certified | GMP Manufactured | No Preservatives
