Fermented carrots, to a (Tibetan).

To bring in to share with coworkers some Monday, I'm making up some fermented carrots.

I had to explain what fermentation was to my one (Tibetan) coworker with an inappropriate sense of humor, and since she didn't know what that was at first, she had to talk with our one (broadly-built) (Tibetan) coworker who was there in Tibetan for a few phrases to confirm what it was, and then she was like, "Okay, I know now, it is like daikon, we can make daikon like that."

After that, she's been asking me when I'm bringing "daikon" in, that's the word she seems to be effectively using for any fermented root vegetable.