To pickle the purple daikon radish: Peel the radishes, wash and drain them, then cut into pieces about 1 1/4 inches (3 cm) long. Arrange them on a tray and dry for 8 hours, or sun-dry for about 2 days. Once the radish is dry, combine the listed ingredients for pickling, bring to a boil, then let cool.

Place all the radish pieces into a jar and pour in the sweet fish sauce mixture. Let it sit for about 2 days before eating.

For the salted olives: This step takes time to remove the bitterness from the olives. First, wash the olives thoroughly, then soak them, changing the water daily to draw out the bitterness. Soak for about 2 weeks, tasting an olive to check if the bitterness is gone. If not, continue changing the water until the bitterness is removed.

Rinse the olives well to remove any residue. Dissolve the salt and apple cider vinegar in the water, then add the olives to the brine. Let them soak for a few days until they are evenly salted and ready to eat.