Son labu

Son labu is a traditional pickled side dish originating from Tibet. It’s usually made with a combination of mooli (daikon), dried hot peppers, Sichuan peppercorns, garlic, vinegar, and salt. The daikon is chopped and mixed with the rest of the ingredients.

The mixture is placed in an earthenware, glass, or ceramic container and covered with cold water. The container is sealed and left in a cold place for about three weeks before consumption. This spicy, salty, and sour dish can be enjoyed at any time of the day, but it’s usually eaten with other dishes such as stir-fries.