Spiced Gundruk (Spicy Fermented Vegetables) Recipe

Name: Spiced Gundruk (Spicy Fermented Vegetables)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb daikon radish, cut into thin 2-in long slices; 1 lb napa cabbage, cut into 2-in squares; 1/2 lb carrot, cut into thin 2-in long slices; 2 cups green onions, cut into 2-in lengths; 2 tablespoons minced garlic; 1 tablespoon minced ginger; 2 tablespoons hot chili powder; 2 tablespoons mild paprika; 1/4 teaspoon asafoetida powder; 2 tablespoons sugar; 1 cup water; 4 tablespoons coarse salt

Servings: persons

1 lb daikon radish, cut into thin 2-in long slices
1 lb napa cabbage, cut into 2-in squares
1/2 lb carrot, cut into thin 2-in long slices
2 cups green onions, cut into 2-in lengths
2 tablespoons minced garlic
1 tablespoon minced ginger
2 tablespoons hot chili powder
2 tablespoons mild paprika
1/4 teaspoon asafoetida powder
2 tablespoons sugar
1 cup water
4 tablespoons coarse salt

1
In a large mixing bowl, combine nappa cabbage, daikon radish and carrot slices.
2
Add three tablespoons of salt; mix thoroughly.
3
Cover and let rest in a warm place for at least six hours.
4
Drain and rinse vegetables in a colander.
5
Return rinsed vegetables to the mixing bowl, and add chopped green onions, garlic, ginger, hot chili powder, paprika, asafetida, sugar, salt as required and water.
6
Toss well to combine vegetables with the spices.
7
Put the mixture into a large sterilized jar, gradually pressing down each layer as it is spooned in.
8
Cap the jar tightly and store in warm place for at least three days for fermentation.
9
Once the fermentation process is complete to your liking, refrigerate.
10
Serve with steamed rice.

136

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 lb daikon radish, cut into thin 2-in long slices, 1 lb napa cabbage, cut into 2-in squares, 1/2 lb carrot, cut into thin 2-in long slices, 2 cups green onions, cut into 2-in lengths, and more.

Yes, Spiced Gundruk (Spicy Fermented Vegetables) falls under the Soups & Stews 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!

Spiced Gundruk (Spicy Fermented Vegetables)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions