seylabhu (radish pickle)

I am so happy to be writing this post for 2 reasons...firstly because I believe in this recipe wholeheartedly and secondly because I can do this 3 days earlier than I planned.

Seylabhu is a water based radish pickle which is similar in taste to kimchi. Simple and cheap, crunchy and sour, smelly yet healthy and my favourite form of palate cleansing!!

I am always on a lookout to share  recipes that students can try out, and this is perfect!!

Ingredients

• 1 kg of Pink radish (long ones or round ones)
• Half kg red onions
• Dried red chilli ( I have used 20 grams)
• Thumb size dried ginger(more if fresh ginger)
• Water 
• 2 tbsps of salt

Just follow this picture tutorial

Peel and quarter red onions.

Peel and slice ginger.

Remove the tops and soak the dried chillies

Slice the radish into similar sized discs and don't forget to wash them thoroughly before slicing.

Throw all of the above into an airtight jar and add 2 tbsps of salt.

Pour in cold drinking water till the brim covering all the ingredients.

Surprise** not surrise ...human error which cannot be edited(lol). The  temperature here ranges between 10 degrees and 14 degrees celcius... and it took 4 days for this seylabhu to become eatworthy ... may differ from place to place. Remember to keep it away from direct sunlight and look out for pink coloured water to know when it's ready!! Once it is perfect, store it in the fridge to prevent it from fermenting too quickly.

The radish will have lost it's beautiful pink pigment on the skin to the entire jar of crunchy and refreshing goodness. Beware of the smell...hajmola anyone? 

Best served with masubhat (rice and red meat curry) Enjoy making Seylabhu and remember to cook from your heart!!