tsampa, momo, lephing and more!
At the onset of winter months, I like making son-labu. The thought of this pungent, spicy, salty-sour pickled radish dish, a favorite of mine from my childhood days, makes my mouth water. Most cultures have some form of pickled vegetable and in our’s, we have son-labu. Son-labu is delicious eaten by itself or even better, stir-fried with some beef … son-labu ngoe-pa, with some tingmo or bhaley.
Traditionally, the pickling brine is never thrown out. One just adds salted water to the left over brine, and the jar is filled up with more radish slices. The important thing is not to contaminate the liquid with anything – in my home, we always had a separate pair of long wooden chopsticks hanging by the son-labu pot that would be used exclusively for taking out son-labu.
Below is my simplified short-cut recipe for Son-Labu. Hope you enjoy it.
1 Medium Daikon Radish
4 small red radishes
1 inch Ginger (big slices)
1 tea spoon Emma (Szechuan pepper)
1 Table spoon salt
5 red whole Chili peppers
1 cup White Vinegar
2 cups Water
1 Large Air-tight Jar