Son Labu

Tibetan people love pickling, and it’s a great way to preserve vegetables until the next growing season. In the late autumn, Yeshi’s family make two or three massive jars of pickled mooli that last them until spring. Spicy, sour and salty, this can be snacked on at any time during the day, but it’s also brought out at mealtimes to enjoy alongside other dishes. Pickled mooli can be added to stir-fried meat dishes