Spiced Gundruk (Spicy Fermented Vegetables)

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 asafetida powder
• 2 tablespoons sugar
• 1 cup water
• 4 tablespoons coarse salt

Directions

1. 1

   In a large mixing bowl, combine nappa cabbage, daikon radish and carrot slices.

2. 2

   Add three tablespoons of salt; mix thoroughly.

3. 3

   Cover and let rest in a warm place for at least six hours.

4. 4

   Drain and rinse vegetables in a colander.

5. 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. 6

   Toss well to combine vegetables with the spices.

7. 7

   Put the mixture into a large sterilized jar, gradually pressing down each layer as it is spooned in.

8. 8

   Cap the jar tightly and store in warm place for at least three days for fermentation.

9. 9

   Once the fermentation process is complete to your liking, refrigerate.

10. 10

    Serve with steamed rice.