How to Make Pickled White Radish in Fish Sauce

Prepare the Radish

Peel the white radish and remove both ends. Slice into long strips about 4-5 cm in length and about half a finger's thickness. Alternatively, you can slice them into half-moon shapes if you prefer.

Since radishes have a strong smell, after slicing, soak them in a bowl of diluted salt water for about 15 minutes.

Meanwhile, prepare another bowl of water with alum mixed in. Remove the radish from the salt water, rinse well, and then soak in the alum water for another 15 minutes. After that, rinse thoroughly multiple times, then squeeze out as much water as possible.

Spread the radish out on a basket and leave it to dry in the sun for 1-2 days. The sunnier and drier the weather, the quicker the radish will dry out. If the weather is not sunny, you can dry them in the microwave at a high temperature (around 100-120°C) for about 2.5 to 3 hours.

Prepare Other Ingredients

Peel the garlic and slice it thinly. Lightly crush the chili peppers. Just like the radish, make sure the garlic and chili are dry and not wet.

Prepare the Fish Sauce Mixture

The fish sauce for pickling is prepared in a 1:1 ratio, meaning 2 tablespoons of fish sauce to 2 tablespoons of sugar. Boil this mixture and let it cool completely before using.

Pickling the Radish

Once the radish is dry, pack it layer by layer into a jar, alternating with layers of garlic and chili peppers, until all the radish is used.

Finally, pour the cooled fish sauce and sugar mixture into the jar, close the lid tightly, and store it in a cool, dry place. After 1-2 days, the pickles will be ready to eat.