Ingredients:<\/p>\n

\n
• 1\/2 lb mustard greens, cut in 2-in. length<\/li>\n
• 1\/2 lb daikon, thinly sliced and cut in 2-in. length<\/li>\n
• 1\/2 lb napa cabbage, cut in 2-in. length<\/li>\n
• 1\/2 lb spinach, torn into 2-in. pieces<\/li>\n<\/ul>\n

  Marinating:<\/span><\/p>\n

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

    Cooking Instructions:<\/p>\n

    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. <\/span><\/p>\n

    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.<\/span><\/p>\n

    Spiced Gundruk<\/span>
    \nSpicy Fermented Vegetables<\/p>\n

    \n

    \n

    Ingredients:<\/p>\n

    \n
    • 1 lb daikon radish, cut into thin 2-in long slices<\/li>\n
    • 1 lb nappa cabbage, cut into 2-in squares<\/li>\n
    • \u00bd lb carrot, cut into thin 2-in long slices<\/li>\n
    • 1 cup green onions, cut into 2-in lengths<\/li>\n
    • 1 tablespoon minced garlic<\/li>\n
    • 1 tablespoon minced ginger<\/li>\n
    • 2 tablespoons hot chili powder<\/li>\n
    • 2 tablespoons mild Kashmiri chili powder<\/li>\n
    • 1 teaspoon black peppercorns<\/li>\n
    • 1 teaspoon timur peppercorns (Szechwan pepper)<\/li>\n
    • \u00bc teaspoon asafetida<\/li>\n
    • 2 tablespoons sugar<\/li>\n
    • 1 cup water<\/li>\n
    • 4 tablespoons coarse salt<\/li>\n<\/ul>\n

      Cooking Instructions:<\/p>\n

      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.<\/span><\/p>\n

      Gundruk Bhatmas<\/p>\n

       <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

       <\/p>\n\n

      <\/div>","protected":false},"excerpt":{"rendered":"

      Gundruk Sadheko Fermented Vegetables Marinated in Spices Ingredients: 1\/2 lb mustard greens, cut in 2-in. length 1\/2 lb daikon, thinly sliced and cut in 2-in. […]<\/a><\/p>\n<\/div>","protected":false},"author":3,"featured_media":52,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[1],"tags":[],"jetpack_featured_media_url":"https:\/\/ezinenepal.com\/nepalifoodrecipes\/wp-content\/uploads\/sites\/3\/2020\/01\/Gundruk.jpg","_links":{"self":[{"href":"https:\/\/ezinenepal.com\/nepalifoodrecipes\/wp-json\/wp\/v2\/posts\/51"}],"collection":[{"href":"https:\/\/ezinenepal.com\/nepalifoodrecipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ezinenepal.com\/nepalifoodrecipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ezinenepal.com\/nepalifoodrecipes\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/ezinenepal.com\/nepalifoodrecipes\/wp-json\/wp\/v2\/comments?post=51"}],"version-history":[{"count":1,"href":"https:\/\/ezinenepal.com\/nepalifoodrecipes\/wp-json\/wp\/v2\/posts\/51\/revisions"}],"predecessor-version":[{"id":53,"href":"https:\/\/ezinenepal.com\/nepalifoodrecipes\/wp-json\/wp\/v2\/posts\/51\/revisions\/53"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ezinenepal.com\/nepalifoodrecipes\/wp-json\/wp\/v2\/media\/52"}],"wp:attachment":[{"href":"https:\/\/ezinenepal.com\/nepalifoodrecipes\/wp-json\/wp\/v2\/media?parent=51"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ezinenepal.com\/nepalifoodrecipes\/wp-json\/wp\/v2\/categories?post=51"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ezinenepal.com\/nepalifoodrecipes\/wp-json\/wp\/v2\/tags?post=51"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}