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Pickled radish, a classic tibetan side dish. Although fairly easy to make, some people struggle with its fermentation method. Small mistakes can make it go bad fast.
Not only will I show you how it's done, I will also showcase a classical tibetan main dish that can be created with pickled radish: Radish & Beef Stir Fry.
Make sure to adjust seasoning accordingly if you make smaller batches.
Tips:
1. use boiled or bottled water (water should be at room temperature)
2. use salt without iodine if possible (himalayan salt works too)
3. use a clean jar and try to not contaminate it (use clean chopsticks when taking it out)
Ingredients:
For pickled radish:
- white radish
- red radish
- 1l water
- 2 1/2 tablespoons salt
- 3 dried chili peppers
- 15 sichuan pepper corns
For stir fry:
- 300g (10.5 oz) beef
- 2 dried chili peppers
- 1 green onion
- 6 sichuan pepper corns
- 1 teaspoon salt
- 1 tablespoon soy sauce
Tags: Son Labu, Pickled Radishes, Radish Stir Fry, Tibetan Pickled Radish, Authentic Pickled Radish Stir Fry, Easy Fermented Radish
Music used:
LAKEY INSPIRED - Monroe
LAKEY INSPIRED - 5 Min Call