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.

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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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