Peel the radish and grate finely in a bowl (alternatively, chop in a blender). Then pour the salt over it, mix everything well and let it steep for about 20 minutes. This means that water is withdrawn from the radish - “The radish must tear (cry)”.
Now add the vinegar and oil. Add enough water to create a mushy consistency (see recipe picture). Season with pepper to taste.
Traditionally, dip the bread dumplings piece by piece in Radigmias and eat them.
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