Fermented Radish Pickle

Radish pickles are commonly served with Nepali meals. The spicy, sharp, refreshing pickle boosts the appetite and is thought to aid in digestion. Any variety of long white or red radishes (such as daikon) can be used as long as they are fresh with smooth skins. Avoid radishes that are limp, woody, or withered. Traditionally, pickles are made on sunny days, which results in faster fermentation. This pickle will keep well for six months if refrigerated.