Authentic Nepalese Sinki Recipe: A Traditional Sun-Dried Radish Ferment

Ingredients

500 grams of radish
6-8 green leaves of radish
1 tablespoon of yellow mustard seeds
1 tablespoon of turmeric powder
1 tablespoon of salt
2-3 red or green chillies
25 grams of ginger
1 litre of water

Steps and instructions

First, peel and grate the radish. Set it aside.
Next, finely chop the radish leaves.
Grind the mustard seeds into a fine powder.
Combine the grated radish, chopped leaves, mustard powder, turmeric powder, salt, chillies, and ginger in a large bowl. Mix well.
Transfer the mixture to a clean, airtight ceramic jar or an earthen pot.
Add water to the jar, ensuring that the mixture is completely submerged. Close the jar tightly.
Allow the mixture to ferment for around 15 days. Keep the jar in a warm place and stir the mixture daily for the first few days.
After the fermentation period, cook the mixture on a low flame for 2-3 hours until it thickens to a sauce-like consistency.
Allow the mixture to cool before storing it in a refrigerator.
Serve sinki as a side dish or use it as a base for other dishes.

Tools for making

Grater - To grate the radish.
Knife - For chopping the radish leaves and ginger.
Mortar and Pestle - To grind the mustard seeds into a fine powder.
Bowl - For mixing the ingredients.
Ceramic Jar or Earthen Pot - To hold the mixture during fermentation.
Stirring Spoon - To stir the mixture during fermentation.
Stove - For cooking the mixture.
Refrigerator - To store the prepared sinki.

Recipe variations

Instead of using radish, you can try making Sinki using cabbage or carrot.
For a spicier flavor, add more red or green chillies.
If you prefer a milder taste, reduce the amount of mustard seeds.
You can experiment with adding other spices such as cumin or coriander seeds.
For a tangier flavor, add a squeeze of lemon juice or a tablespoon of vinegar during the fermentation process.
If you like a sweeter taste, you can add a tablespoon of sugar or jaggery.
To make it vegan, skip the ginger in the recipe.
For a unique twist, you can add grated coconut or chopped nuts to the mixture.
If you prefer a thinner consistency, add more water during the cooking process.
To enhance the aroma, you can add a pinch of asafoetida (hing) or fenugreek seeds (methi) to the recipe.

Recipe overview

Sinki is a traditional Nepalese fermented dish made from radish and its leaves. This unique recipe is well-known for its tangy taste profile and versatility in a variety of dishes. The fermentation process, which takes about 15 days, enriches Sinki with probiotics, making it a healthy addition to your diet. The cooking process further condenses the flavors, resulting in a sauce-like consistency that can be enjoyed as a side dish or used as a flavorful base in other dishes. This recipe may require a bit of patience, but the end result is a delicious and nutritious dish that offers a unique culinary experience. Be prepared to create something truly special with this Sinki recipe.

Common questions

How long does it take to ferment the sinki? It takes around 15 days to ferment the sinki mixture.
Can I use any type of radish for this recipe? Yes, you can use any type of radish for this recipe.
Can I use store-bought mustard powder instead of grinding mustard seeds? Yes, you can use store-bought mustard powder as a substitute for grinding mustard seeds.
Can I adjust the amount of chillies and ginger to make it more or less spicy? Yes, you can adjust the amount of chillies and ginger according to your preferred level of spiciness.
How should I store the sinki after it is cooked and cooled? After the sinki is cooked and cooled, store it in an airtight container in the refrigerator.

Serving dishes and utensils

Grater - For grating the radish.
Chopping board - To chop the radish leaves.
Knife - For finely chopping the radish leaves and ginger.
Mortar and pestle - Used to grind mustard seeds into a fine powder.
Large bowl - To mix all the ingredients together.
Clean, airtight ceramic jar or earthen pot - For fermenting the mixture.
Stirring spoon - To stir the mixture during the fermentation process.
Cooking pot - For cooking the fermented mixture.
Refrigerator - To store the cooked sinki.

Origin stories

Sinki is a traditional fermented radish tap root product indigenous to the state of Sikkim in India. The practice of fermenting radish into sinki is an age-old tradition carried out during the winter months when fresh vegetables are scarce. The process of fermentation not only helps in preservation but also enhances the nutritive value and aroma of the food. Interestingly, sinki is often consumed in the form of a soup known as 'Sinki soup', which has a distinct taste and aroma. The fermentation process of Sinki is unique and a prime example of the rich biodiversity of the North-Eastern region of India. This delicacy is a testament to the ingenuity of the local people in their use of available resources and their deep understanding of fermentation processes.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.