Preserved radish (Tshài-póo) from A-Gong's Table: Vegan Recipes from a Taiwanese Home (page 42) by George Lee

  • daikon radishes
  • Taiwanese rice wine
  • Show all ingredients...
  • Serves : 300g (24 pieces)

  • EYB Comments

    Allow to dry for 3-8 days, and to pickle for around 2 weeks.

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Notes about this recipe

  • Eat Your Books

    Allow to dry for 3-8 days, and to pickle for around 2 weeks.

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