Gundruk Sadheko Fermented Vegetables Marinated In Spices Recipes

Steps:

• 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.

Steps:

• 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.