Aged Daikon Radish Pickle
One of the most widely used pickles in Nepal, Daikon radish pickles are well known for boosting the appetite and aiding the digestion of the food. One can increase or decrease the use and quantity of the spices used in it, according to their tastes and this pickle could be served with rice, meat cuisines or even with snacks.
About 6 cups fresh red or white peeled, trimmed and chopped (in French fries style) daikon radish
4 tbsp vegetable oil
1 tbsp turmeric powder
Salt to taste
2 tbsp sun dried and ground brown mustard seeds
10 dried and ground whole red pepper
½ tsp dry-roasted and ground Schewan peppercorn (timur)
First of all, place the pieces of radish in a wide tray and let it sun-dry for half a day. In absence of the sun, you can let it dry in the open air for a whole day. After drying the radish, put the pieces in a large bowl and combine all the ingredients along with two tablespoon of oil (do not use the other two tablespoon of oil just now). Knead it thoroughly with your hand by rubbing the spices to the radish and leave it for ½ hour, it might ooze some water.
Now, take a large glass bottle (jar) and put the marinated radish pieces one by one into the jar pushing it firmly between the layers. Do not let any air remain in between and make it as compact as possible. Add the remaining two tablespoon oil on the top when the radish pieces are packed thoroughly and put the lid back on the jar. Place the jar in the sun for one to two weeks and let the radish ferment. During this time, the pickle gets the desired taste. And if you want stronger taste, then, leave it on the sun for few days more. When done, store it in cool dry place but do not refrigerate. Always remember to use a dry spoon to take out the pickles from the jar.