Recipes - Spiced Gundruk

Ingredients:

• 1 lb daikon radish, cut into thin 2-in long slices
• 1 lb nappa cabbage, cut into 2-in squares
• ½ lb carrot, cut into thin 2-in long slices
• 1 cup green onions, cut into 2-in lengths
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons hot chili powder
• 2 tablespoons mild Kashmiri chili powder
• 1 teaspoon black peppercorns
• 1 teaspoon timur peppercorns (Szechwan pepper)
• ¼ teaspoon asafetida
• 2 tablespoons sugar
• 1 cup water
• 4 tablespoons coarse salt

Cooking Instructions:

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, Kashmiri chili powder, black peppercorns, timur peppercorns, 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.