Directions:
- Place the radish, scallions, onion, and ginger in a large bowl and toss to mix them well; stuff half the mixture into a sterilized 4-quart jar and add 1 tablespoon of the salt and the garlic and Sichuan pepper.
- Add the remaining radish mixture and the second tablespoon of salt, and pour on the vinegar, which should cover the mixture completely; seal and shake the jar to distribute the vinegar well.
- Place the jar in a sunny spot by a window for 2 to 4 days depending on the temperature, for colder weather allow 4 days; give the jar a shake occasionally to help blend the flavors.
- It is now ready to use; the pickle will keep indefinately if well sealed and refrigerated; to serve, use a clean fork or chopsticks to lift out a clump of radish strands and place them in a condiment bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 32.08 Kcal (134 kJ) | ||
| Calories from fat | 12.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.37g | 2% | |
|---|---|---|---|
| Cholesterol | 0.18mg | 0% | |
| Sodium | 1265.92mg | 53% | |
| Potassium | 128.37mg | 3% | |
| Total Carbs | 2.26g | 1% | |
| Sugars | 1.07g | 4% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 0.55g | 1% | |
| Vitamin C | 6.4mg | 11% | |
| Calcium | 16.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 28.99 Kcal (121 kJ) | ||
| Calories from fat | 11.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 2% | |
|---|---|---|---|
| Cholesterol | 0.16mg | 0% | |
| Sodium | 1143.69mg | 53% | |
| Potassium | 115.98mg | 3% | |
| Total Carbs | 2.04g | 1% | |
| Sugars | 0.97g | 4% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 0.5g | 1% | |
| Vitamin C | 5.8mg | 11% | |
| Calcium | 14.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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