Easy Recipe| Fermented Tibetan Radish Pickle| Son Labhu| Naturally Colored| Vegan| Tibetan Recipes

If you love the taste or nutritional value of fermented condiments such as the Korean Kimchi or Nepali Gundruk, you will love this simple (vegan) Tibetan radish pickle recipe, we call SON LABHU in Tibetan, which requires only few ingredients and few steps to make it. Ingredient list below.
In this recipe video, I will show you:
1. How to make a simple radish pickle, the traditional Tibetan way.
2. How to "pack" your ingredients in the jar to prevent spoilage.
3. How to ferment your Tibetan radish pickle, aka Son Labhu (also spelled Sol Labhu)
4. What the Sol Labhu looks like and tastes like after fermentation process.
💫 About Himalayan Dumplings Channel:
I share traditional & contemporary Tibetan recipes (in English) with an educational element explaining not just how to make a dish but also why for both culinary & cultural context.
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To get the most out of the recipe video, please try to watch with audio on as I try to share important tips and tricks as well along the way that you can also apply to other pickling methods.
This Tibetan radish pickle pairs well with practically all rice, noodle and even dumpling dishes. We even add it to add flavor to our sandwiches and burgers.
INGREDIENTS:
1.5 lbs Daikon radish
1 1/2 tablespoon Salt
1 tablespoon Erma (Szechuan peppercorn)
8 to 10 Dry red whole chili pepper (does not add much heat but you can adjust)
1 Beetroot (for naturally coloring your radish pink)
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#sonlabhu #radishpickle #fermentedfoods #tibetancooking

[@lynnritchie4835]

I’m so glad I found this video again! I made this recipe a couple of years ago. It really is so delicious. But it is an acquired taste. My family made me open and eat it outside because it was too pungent for them. 😂

[@HimalayanDumplings]

Heh heh I understand about the acquired taste for all things pungent. My daughters, who were born in US had the same reaction 😄 I'm so glad you enjoyed them as much as we do. Thujeche for taking the time to share your feedback 💛

[@adithyad2858]

I wish to eat this & many other Tibetan dishes in Lhasa in a free Tibet. Tibet is one of the most fascinating lands on this planet, thank you for sharing a piece of your culture, as an Indian I am privileged to have a lot of Tibetan friends for whom India is a home away from home. Keep up the good work. #FreeTibet

[@HimalayanDumplings]

I am so touched by your kind words. Thank you so much for your interest in Tibetan culture and support of a free Tibet 💛

[@shubhamtippe887]

@@HimalayanDumplings mam you r from tibet or from NE india? Can i know 😊

[@HimalayanDumplings]

@@shubhamtippe887 Unfortunately I have never been to Tibet. As you may know Tibet was invaded by China, which resulted in many Tibetans fleeing Tibet from the CCP army, including my parents.

[@shubhamtippe887]

@@HimalayanDumplings oh so now u r in india.. I hope mam tibet will free one day ❤ india will make free to tibet.. We pushes china back from ladakh 5 days ago . Bt u r very safe in our country mam. We r brothers and sisters ❤ and this india is ours 😊❤

[@HimalayanDumplings]

@@shubhamtippe887 I live in US but we are always grateful to India 💛

[@DickeyDolrecipes]

Nice recipe acha keep updating more recipe 👍❤️

[@HimalayanDumplings]

Thank you so much, bhaini 💛

[@melissayee4821]

Tried this and after day 3 of fermenting in the summer sunshine it tastes sooo good. I swapped out beetroot for some small red radishes in the bottom of my fridge. The colour is a different shade of pink. Can’t wait to try it as a condiment with momos or tentuk (when the weather gets colder). The smell of erma reminds me of Amdo. Thanks for sharing. Xxxx

[@HimalayanDumplings]

I am so happy to hear that. Thank you for taking the time to share your feedback. It means a lot to me 💛

[@lamsvlogs]

Oh ! It’s look nice recipe acha. Keep it up.

[@HimalayanDumplings]

Thujeche, dear 💛

[@lassnxtdoor8649]

Going to prepare it real soon.

[@lazyxeditz2328]

Looks delicious 😋😋😋. Kha la chu khors 😋😋😋

[@HimalayanDumplings]

Hehe I've been eating it with practically all meals. It goes so good with sandwiches and burgers too 😋

[@HimalayanDumplings]

Thank you so much for watching. Let me know below if you have any feedback, questions or recipe requests. 💛 kyikyi instagram.com/himalayandumplings facebook.com/himalayandumplings

[@pujanrai3979]

Hi kyikyi dd love your receipe , also tried making sepen And it come out really good.🙃 and a week ago i tried making this raddish pickle ,ohh its pungeant as you say and love the smell but one thing mine is not cruncy as yours! I was hoping to get abit cruncyness but it was really soft! Can you tell me how to make it like that?

[@HimalayanDumplings]

@@pujanrai3979 Thank you so much for taking the time to share your feedback. I feel happy to know you enjoyed the hot sauce recipe and this recipe 💛 As for why your radish did not turn out crunchy like mine, here are some factors that can impact crunch of your radish pickle or any vegetable pickle for that matter: 1. Radish used was dry 2. Radish not entirely covered by or immersed in brine 3. Exposed to sun for too long (especially if its hot in your area) Hope that helps. Please feel free to ask questions hai 💛

[@pemadorjee4491]

Thank you 🙏 I love your recipe

[@pujanrai3979]

Thankyou so much for your suggestion dd Definitely will try again👍 btw how long should we expose to the sun?😊

[@HimalayanDumplings]

@@pujanrai3979 Depends on the whether where you are. 3 days maybe sufficient if you have very sunny weather. I did mine 5 days to get mine pungent and sour 💛

[@foodkickstravel]

It really is simple and looks dashing and yummy 🤤👍🏼

[@HimalayanDumplings]

Thank you so much. Delicious and healthy - best combo 💛

[@markransom08]

Very tasty 😋 and spicy 🌶 too!

[@HimalayanDumplings]

💛💛

[@moanaroao8823]

So gonna try this pickle... Can't wait for the radish season. Btw ever since I watched your chow mein recipe... I have been making it almost every day. You are an inspiration to novices like me.

[@HimalayanDumplings]

Oh Naro, I am so happy to hear you're enjoying my chowmein recipe. So easy, right? This recipe is even easier and perfect for busy parents like us coz it lasts a while hehe 💛

[@HimalayanDumplings]

And btw, thank you so much for your kind feedback and interest in Tibetan cuisine 💛

[@moanaroao8823]

Much love and respect to you, dear, for showcasing your roots and sharing the joy and comfort.

[@HimalayanDumplings]

@@moanaroao8823 Thank you so much, Naro 💛

[@deeaa3956]

Its so easy, will definitely make it 👌

[@HimalayanDumplings]

I'd love that. Do tag me with your creation on insta or FB 💛

[@abhisektamang454]

beautifully done 🙂suddenly saw ur comment in Mark wiens abt darjeeling keep going

[@HimalayanDumplings]

Aw thank you very much for stopping by 💛. I hope to visit Darjeeling again one fine day.

[@alatte2183]

How to maintain the crunchiness? After few days, it become soft and jiggly.

[@lalitkardam5216]

Amazing love you from India

[@HimalayanDumplings]

Thank you so much. Jai Hind.

[@tenzintsomolakha2286]

Thanks for sharing the recipe!

[@HimalayanDumplings]

You're welcome 💛

[@suem.1392]

I am going to try this!! Szechuan peppercorns are arriving tomorrow! Do you have to ferment this for five days, or is less time okay? Maybe less time will make it less pungent? Thank you!

[@HimalayanDumplings]

How exciting! You're right. Lesser days means less pungency. You maybe able to get away with 3 full days (take jar back into house during evenings/nights) if it's hot where you are 💛

[@Mamapelha]

My favvvvvvv 😋😋😋😋

[@HimalayanDumplings]

Me too 🤗

[@praznaschannel8679]

I should try this

[@HimalayanDumplings]

Tag me with your creation, if you try it 💛

[@tenzinchoe7736]

Your voice is so soothing 💗

[@HimalayanDumplings]

Thank you so much ☺

[@its.a.beautiful.world.]

Her kindness and love of heart reflects in her voice.

[@Phjghh]

Is it possible to make cabbage version?

[@HimalayanDumplings]

Cabbage can be fermented although I haven't tried it personally so I couldn't give you the specifics.

[@Phjghh]

@@HimalayanDumplings ok.. What about fermenting bitter gourd? 😀

[@petagonkyi]

Hearing Sone-Labu after many years.

[@HimalayanDumplings]

Yes, not very common these days. Its perfect for making even in the mild winter sun.

[@kaayahyw8086]

Audio is too low. Other than that, your videos are interesting 🙂

[@HimalayanDumplings]

Thank you so much for your constructive feedback. I've been thinking of buying a mic coz I speak softly in general 😅 I'm so glad you find the recipe videos interesting 💛

[@Bombogor]

Thank you Its hard to find Erma peppercorns here.Can i use white pepper corns instead ?

[@HimalayanDumplings]

You are welcome. While there isn't an exact replacement to erma, a close substitute in flavor profile would be a combination of whole black pepper and coriander. Hope that helps 💛

[@Bombogor]

@@HimalayanDumplings yes I can obtain them easily. Thank you

[@HimalayanDumplings]

@@Bombogor Perfect 💛

[@pemadorjee4491]

Thank you it’s looks really very easy method and my question is how long I have to keep sunlight or how many days ? Thank you very much for your nice recipe which I inspired thank you again

[@HimalayanDumplings]

Thank you so much for your kind feedback 💛 If you have sunny weather, 5 days is enough. I'd love to see your creation on insta if you make it. I'm @himalayandumplings

[@HimalayanDumplings]

Oh and i take the jar out in the morning when the sun comes out and take the jar back in the house when the sunsets.

[@pemadorjee4491]

Himalayan Dumplings thank you

[@pemadorjee4491]

Himalayan Dumplings I really appreciate your delicious homemade son lhabu it became so delicious and beautiful once again thank you 🙏

[@HimalayanDumplings]

@@pemadorjee4491 You are so welcome. And thank you so much for taking the time to let me know 💛 Next is delicious numtak phaleb recipe.

[@LJ-is6ew]

How long can we store in in the fridge?

[@HimalayanDumplings]

The longest I've stored in fridge is 1 month. Key to preservation is to avoid cross contamination (always use clean and dry utensil) to take out the fermented radishes and store in an airtight jar.

[@kunchokchoklang1323]

Hey r u from nepal or not?

[@HimalayanDumplings]

Yes, grew up there 😊

[@velerina2017]

How does it stay fresh without oil, lotto sugar or salt?! Like how, where's science

[@arthurdorj9948]

You beautiful

[@HimalayanDumplings]

Thank you 🙏

[@gyantsolhamo1476]

Acha, can I add onion in this?

[@HimalayanDumplings]

I haven't tried it myself but I don't see why not as many cultures pickle onions. That said, I wonder if it will change the flavor of the Son labhu 🤔 Let me know if you try it with onions lo 💛