Instructions: Sprinkle radish with salt and let sit for 30 minutes. Pat dry with a towel. Wash and dry the shallots. Dry all the vegetables in the sun for 1 day (or in a very low-temperature oven, for approximately 3 hours). Place in a sterilized glass jar.

In a small saucepan, heat fish sauce, palm sugar, chilies, garlic, salt and pepper. Simmer and reduce for 10 minutes, or until reduced by one-third. Pour liquid into jar. Close the lid. Marinate for 1 week.

This recipe yields 4 servings.

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