Gundruk Sadheko (Fermented Vegetables Marinated in Spices)

"This is a spicy condiment prepared from fermented hearty vegetables and marinated in Nepali spices. This preparation bears a truly Nepali identity."
 
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photo by Tulsi Regmi photo by Tulsi Regmi
photo by Tulsi Regmi
Ready In:
1hr
Ingredients:
15
Serves:
10
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ingredients

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directions

  • Gundruk Preparation: In a large mixing bowl, add all vegetables; rinse and drain.
  • Spread out the vegetables evenly on a large tray and allow sun drying for a day, turning frequently, to reduce the moisture.
  • The vegetables will have wilted a bit.
  • Collect and put in a large bowl.
  • Pack the vegetables into a large, thick sterilized jar and compact as much as possible.
  • Tighten the lid and let stand for two days in a warm place.
  • After the two-day period has elapsed, open the lid and pour out the liquid ponding on top of the vegetable mixture of the jar.
  • Press down the mixture again and close the lid.
  • Allow fermenting for another 3-5 days.
  • At the end of the fermentation process, the vegetable will have developed acidic flavors.
  • Store in refrigerator.
  • Grundruk Marination: In a mixing bowl, combine three cups of freshly fermented gundruk and all the other marinating ingredients.
  • Toss well to incorporate all ingredients.
  • Cover and refrigerate before serving.
  • Serve it as a condiment.

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