Recipes - Gundruk Sadheko

Ingredients:

• 1/2 lb mustard greens, cut in 2-in. length
• 1/2 lb daikon, thinly sliced and cut in 2-in. length
• 1/2 lb napa cabbage, cut in 2-in. length
• 1/2 lb spinach, torn into 2-in. pieces

Marinating:

• 3 cups freshly fermented gundruk
• 1 cup finely chopped red onions
• 1 cup finely chopped tomatoes
• 1 tablespoon garlic, finely minced
• 1 tablespoon ginger, finely minced
• 1 tablespoon fresh red chilies, finely minced
• 2 tablespoons finely chopped cilantro
• 1 tablespoon lemon juice
• 2 tablespoons mustard oil (vegetable oil can also be used)
• 1/2 teaspoon timur
• Pinch of asafetida
• Salt and Pepper

Cooking Instructions:

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.