Pickled Mooli Radish
Vegetables can be hard to come by during the Tibetan winter, so in late autumn Yeshi’s family make massive jars of this fermented mooli radish (AKA daikon) to last them through till spring.
Spicy, sour and salty, Tibetan people enjoy this pickle as a snack or beer buddy, or add it to stir-fries. Yeshi brings a small bowl out every dinnertime as a side dish.
This is our family recipe. It’s vegan and gluten-free.
£8.00
Ingredients and Storage:
Made with mooli, garlic, sea salt, ginger, dried red chilli, whole garam masala and Tibetan yerma peppercorns. Refrigerate after opening.
