Gundruk Sadheko (fermented Vegetables Marinated In Spices)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1/2 lb mustard greens, cut in 2-in . length
• 1/2 lb daikon radish, 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
• 1 cup finely chopped red onion
• 1 cup finely chopped tomato
• 1 tablespoon garlic, finely minced
• 1 tablespoon ginger, finely minced
• 1 tablespoon fresh red chile, finely minced
• 2 tablespoons finely chopped cilantro
• 1 tablespoon lemon juice
• 2 tablespoons mustard oil (vegetable oil can also be used)
• 1/2 teaspoon szechwan pepper (timur)
• 1 pinch asafetida powder
• salt and pepper

Recipe

• 1 gundruk preparation: in a large mixing bowl, add all vegetables; rinse and drain.
• 2 spread out the vegetables evenly on a large tray and allow sun drying for a day, turning frequently, to reduce the moisture.
• 3 the vegetables will have wilted a bit.
• 4 collect and put in a large bowl.
• 5 pack the vegetables into a large, thick sterilized jar and compact as much as possible.
• 6 tighten the lid and let stand for two days in a warm place.
• 7 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.
• 8 press down the mixture again and close the lid.
• 9 allow fermenting for another 3-5 days.
• 10 at the end of the fermentation process, the vegetable will have developed acidic flavors.
• 11 store in refrigerator.
• 12 grundruk marination: in a mixing bowl, combine three cups of freshly fermented gundruk and all the other marinating ingredients.
• 13 toss well to incorporate all ingredients.
• 14 cover and refrigerate before serving.
• 15 serve it as a condiment.