Spiced Gundruk (Spicy Fermented Vegetables)

"Because of harsh conditions prevailing in the Himalayas, staple ingredients in their growing seasons are fermented and dehydrated to be consumed in winter days ahead."
 
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photo by Tulsi Regmi photo by Tulsi Regmi
photo by Tulsi Regmi
Ready In:
1hr
Ingredients:
12
Serves:
10
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ingredients

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directions

  • In a large mixing bowl, combine nappa cabbage, daikon radish and carrot slices.
  • Add three tablespoons of salt; mix thoroughly.
  • Cover and let rest in a warm place for at least six hours.
  • Drain and rinse vegetables in a colander.
  • Return rinsed vegetables to the mixing bowl, and add chopped green onions, garlic, ginger, hot chili powder, paprika, asafetida, sugar, salt as required and water.
  • Toss well to combine vegetables with the spices.
  • Put the mixture into a large sterilized jar, gradually pressing down each layer as it is spooned in.
  • Cap the jar tightly and store in warm place for at least three days for fermentation.
  • Once the fermentation process is complete to your liking, refrigerate.
  • Serve with steamed rice.

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