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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Nepalese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the radish, scallions, onion, and ginger in a large bowl and toss to mix them well; stuff half the mixture into a sterilized 4-quart jar and add 1 tablespoon of the salt and the garlic and Sichuan pepper. | 2. Add the remaining radish mixture and the second tablespoon of salt, and pour on the vinegar, which should cover the mixture completely; seal and shake the jar to distribute the vinegar well. | 3. Place the jar in a sunny spot by a window for 2 to 4 days depending on the temperature, for colder weather allow 4 days; give the jar a shake occasionally to help blend the flavors. | 4. It is now ready to use; the pickle will keep indefinately if well sealed and refrigerated; to serve, use a clean fork or chopsticks to lift out a clump of radish strands and place them in a condiment bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
daikon radish	1		peeled grated	-	-	-	-
scallion	2		minced	64.0	14.68	3.66	0.38
onion	1/2		cut	32.0	7.472	0.88	0.08
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
salt	2	tablespoons		-	-	-	-
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
peppercorn	1	teaspoon	roasted ground	25.191999999999997	0.1563	0.0536	2.7425
vinegar	3	cups		150.57	6.6681	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.