Description
The brother of 'Gundruk' (fermented radish leaves), but this ferments and dries the 'daikon roots (flesh)'. Daikon is chopped, wilted under the sun for days, then traditionally packed with bamboo leaves into 'holes dug in the earth (or bamboo baskets/pots)', covered with earth, and 'lactic-fermented' for weeks/months. Then dug up and sun-dried into a rock-hard preserve.
Restaurants serving Sinki (Fermented Radish)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Sinki(Fermented dried radish)
- Tomato
- Onion
- Soybeans
- Garlic
- Mustard oil
Instructions
- [Authentic Recipe]
- [Sinki ko Jhol (Sour Fermented Radish Soup)]: Rehydrate rock-hard Sinki in hot water for mins. Heat mustard oil in a pan, sauté onion, tomato, soybeans (Bhatmas), and rehydrated Sinki. Pour water, season with turmeric/salt into a watery soup with intense sourness.
- [Sinki ko Achar]: Toss rehydrated Sinki with raw onion, chili, and mustard oil (Sadeko).
Learn more Spice, substitutes, tips
Key spices
Sinki's unique earth/lactic fermentation odor、Mustard oil
Substitutes at Japanese supermarkets
Boil JP 'Kiriboshi Daikon' and 'Umeboshi flesh (sourness)' together in soup to mimic the vibe
Pairing
Dhido (Buckwheat mash) / White Rice
Trivia
The ultimate wisdom of Himalayan farmers to survive harsh winters: fermenting underground without salt. Sinki (roots) has even more intense sourness and a chewy bite like Kiriboshi Daikon than Gundruk (leaves). The ultimate health food to regulate the stomach.
Eating tips & etiquette
Eaten with Dhido (mash) or rice, just like Gundruk. The unique 'sour pickle-like odor' drifts through the room, making you want to eat rice just from the smell.
Allergen
None