Gundruk Sadheko (Fermented Vegetables Marinated In

Name: Gundruk Sadheko (Fermented Vegetables Marinated In Spices)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Gundruk; 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; Marinating; 1 cup finely chopped red onion; 1 cup finely chopped tomatoes; 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 asafoetida powder; salt and pepper

Servings: persons

For Gundruk
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
Marinating
1 cup finely chopped red onion
1 cup finely chopped tomatoes
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 asafoetida powder
salt and pepper

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.

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For Gundruk, 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, and more.

Yes, Gundruk Sadheko (Fermented Vegetables Marinated In Spices) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gundruk Sadheko (Fermented Vegetables Marinated In Spices)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions