📝 About This Recipe
Originating from the high altitudes of the Himalayas, Sinki is a traditional Nepalese masterpiece of preservation that transforms humble radish taproots into a sour, umami-rich delicacy. Unlike its cousin Gundruk (made from leafy greens), Sinki is crafted from the sun-dried and fermented roots, offering a unique crunchy texture and a deeply complex lactic tang. It is a soul-warming staple that brings a punchy, fermented depth to soups, stews, and pickles, embodying the ancient wisdom of Nepalese culinary heritage.
🥗 Ingredients
The Radish Base
- 2 kg Daikon Radish (Taproots) (large, firm, and fresh)
- as needed Warm Water (for cleaning and slightly softening)
For the Fermentation Vessel
- 2-3 handfuls Rice Straw or Dried Corn Husks (to line the fermentation container)
- 1 piece Heavy Stone or Weight (for pressing the radish)
For a Classic Sinki Soup (Post-Fermentation)
- 1 cup Dried Sinki (crushed into small pieces)
- 2 tablespoons Mustard Oil (authentic pungent flavor)
- 1 medium Red Onion (finely sliced)
- 2-3 pieces Dry Red Chilies (broken in half)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garlic Paste (freshly ground)
- 1 teaspoon Ginger Paste (freshly ground)
- 1 medium Tomato (chopped)
- to taste Salt
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Wash the radish taproots thoroughly to remove all dirt. Trim the tops (save the greens for Gundruk!) but leave the skins on for better fermentation.
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2
Crush the radishes lightly using a traditional wooden mortar and pestle or the flat side of a heavy knife. They should be bruised and slightly splintered, not pulverized.
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3
Spread the bruised radishes on a tray and wilt them in the sun for 1-2 days. They should lose some moisture and become flexible/rubbery to the touch.
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4
Prepare your fermentation vessel. Traditionally, this is a hole in the ground lined with straw, but for home kitchens, use a large, sterilized earthenware crock or glass jar.
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5
Line the bottom of the jar with a layer of clean, dry rice straw or corn husks. This helps regulate moisture and adds traditional flavor.
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6
Pack the wilted radishes into the jar very tightly. Use a wooden tamper or your fist to press them down firmly, eliminating any air pockets.
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7
Place another layer of straw on top, followed by a heavy, sterilized stone or a fermentation weight to keep the radish compressed.
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8
Seal the jar tightly and place it in a warm, dark spot. In Nepal, the warmth of the earth does the work; in a modern kitchen, a cupboard near the stove is ideal.
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9
Let it ferment for 20 to 30 days. You will know it is ready when it develops a distinct, pleasant sour aroma.
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10
Once fermented, remove the Sinki from the jar. It will be moist. Spread it out in the sun to dry completely until it becomes hard and brittle.
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11
Store the dried Sinki in an airtight container; it will keep for a year or more.
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12
To cook: Soak a handful of dried Sinki in water for 10 minutes. Heat mustard oil in a pan, sauté onions, chilies, ginger, and garlic until fragrant.
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13
Add turmeric, tomatoes, and the soaked Sinki. Sauté for 5 minutes, then add 3 cups of water and salt. Simmer for 10-15 minutes until the flavors meld into a sour, savory broth.
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14
Garnish with fresh cilantro and serve hot over steamed basmati rice.
💡 Chef's Tips
Ensure all equipment is bone-dry and sterile before starting to prevent bad mold growth. If you don't have a sunny spot, you can wilt the radish in a dehydrator at a very low temperature (around 35°C/95°F). The tighter you pack the radish, the better the anaerobic fermentation will be; air is the enemy here. Don't be alarmed by the strong smell during fermentation; it is a normal part of the lactic acid process, similar to kimchi or sauerkraut. For the best flavor, always use Mustard Oil when cooking the final soup to get that authentic Himalayan zing.
🍽️ Serving Suggestions
Serve as a side soup (Sinki jhol) with a traditional Nepali Thali consisting of rice, dal, and vegetable curry. Pair with 'Dhido' (a traditional buckwheat or millet flour mash) for a truly authentic mountain meal. Use the dry Sinki as a flavoring agent in stir-fries with potatoes and soybeans. Serve with a side of spicy tomato 'Achar' (pickle) to complement the sourness of the Sinki. Enjoy with a warm cup of butter tea or a simple black tea to balance the fermented flavors.