Ingredients:
- Vegetables for Gundruk:
- 1/2 lb mustard greens, cut into 2-inch pieces
- 1/2 lb daikon radish, sliced thinly and cut into 2-inch pieces
- 1/2 lb napa cabbage, cut into 2-inch pieces
- 1/2 lb spinach, torn into 2-inch pieces
- Marinade:
- 3 cups freshly fermented gundruk
- 1 cup finely chopped red onions
- 1 cup finely chopped tomatoes
- 1 tablespoon finely minced garlic
- 1 tablespoon finely minced ginger
- 1 tablespoon finely minced fresh red chilies
- 2 tablespoons finely chopped cilantro
- 1 tablespoon lemon juice
- 2 tablespoons mustard oil (or vegetable oil)
- 1/2 teaspoon timur (Szechwan pepper)
- Pinch of asafetida
- Salt and pepper to taste
Preparation Instructions:
Gundruk Preparation:
- Prepare Vegetables: In a large mixing bowl, combine mustard greens, daikon radish, napa cabbage, and spinach. Rinse and drain the vegetables. Spread them evenly on a large tray and allow them to sun dry for a day, turning them occasionally to reduce moisture. The vegetables will wilt slightly.
- Fermentation: Transfer the dried vegetables to a large, sterilized jar, packing them tightly. Seal the jar and let it sit in a warm place for two days. After two days, open the lid and pour out any liquid that has accumulated on top. Press the vegetable mixture down again and close the lid. Allow it to ferment for another 3-5 days until it develops a tangy, acidic flavor. Store in the refrigerator once fermentation is complete.
Marinating:
- In a mixing bowl, combine the fermented gundruk with red onions, tomatoes, garlic, ginger, red chilies, cilantro, lemon juice, mustard oil, timur, asafetida, salt, and pepper.
- Toss everything together until well mixed. Cover the bowl and refrigerate for a few hours before serving. Enjoy this tangy, spicy condiment with your favorite dishes.
Spiced Gundruk: Zesty Fermented Vegetable Pickle
Ingredients:
- 1 lb daikon radish, sliced thinly into 2-inch pieces
- 1 lb napa cabbage, cut into 2-inch squares
- 1/2 lb carrot, sliced thinly into 2-inch pieces
- 1 cup green onions, cut into 2-inch 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 (Szechwan peppercorns)
- 1/4 teaspoon asafetida
- 2 tablespoons sugar
- 1 cup water
- 4 tablespoons coarse salt
Preparation Instructions:
- Initial Salting: In a large mixing bowl, combine napa cabbage, daikon radish, and carrot slices. Sprinkle with 3 tablespoons of coarse salt and mix thoroughly. Cover the bowl and let the vegetables rest in a warm place for at least six hours.
- Rinse and Spice: After resting, drain and rinse the vegetables in a colander. Return them to the mixing bowl. Add green onions, garlic, ginger, hot chili powder, Kashmiri chili powder, black peppercorns, timur, asafetida, sugar, and additional salt if needed. Pour in the water and toss everything well to combine.
- Fermentation: Transfer the spiced vegetable mixture into a large sterilized jar, pressing down each layer firmly as you add it. Seal the jar tightly and store it in a warm place for at least three days to ferment. Once the desired fermentation level is reached, transfer the jar to the refrigerator.
- Serve: Enjoy this spicy, tangy fermented pickle with steamed rice or your favorite dishes.
Feel free to adjust the spice levels and ingredients to match your taste preferences!