Gundruk Sadheko (Fermented Vegetables Marinated in Spices)

Gundruk is a Nepalese condiment prepared from fermented vegetables. The vegetables are flavored with a vibrant mix of spices and herbs and are served as a side dish or appetizer. Asafoetida and Sichuan peppercorns can be found at well-stocked Asian or Indian markets.

Gundruk

½ pound mustard greens, cut into ½-inch-wide strips

½ pound Napa cabbage, cut into ½-inch-wide strips

½ pound spinach, cut into ½-inch-wide strips

½ pound daikon radish, cut into ½-inch by 2-inch matchsticks

Spread the vegetables on baking sheets and leave out in the sun for a day to dry out a bit. (Or put the sheets in a 200° oven for 4 hours, until vegetables are softened and wilted.)

Pack the vegetables into a clean, sterilized jar and press them down as much as possible. Cover and leave the jar in a warm, dark place for 2 days. Drain off any accumulated liquid and re-cover the jar. Let the vegetables ferment about 3 to 5 days until they smell and taste sour. Store in refrigerator.

Marinade

1 cup red onions, finely chopped

1 cup tomato, diced

1 tablespoon garlic, finely minced

1 tablespoon ginger, finely minced

1 tablespoon fresh red chile, finely minced

2 tablespoons cilantro, finely chopped

2 tablespoons mustard oil (or vegetable oil can be used)

1 tablespoon lemon juice

½ teaspoon ground Szechuan peppercorns 

1 pinch asafoetida powder

Salt and pepper to season

Mix together all ingredients.

Combine 3 cups fermented gundruk with marinade. Store in refrigerator; serve cold.