This is Nepal’s kimchi, made with the vegetables from the summer harvest and kept as a staple through the colder months. It is also sometimes made into a curry, but this pickle makes a great accompaniment to dhal and rice and adds a tang to your meals. You can also serve it alongside some steamed rice or pilaf, and the Masala dahi (spiced curd).
This is also an excellent pickle to put on a burger. Try Paneer, grilled eggplant (aubergine) and Gundruk on your next vegie burger.
Cut the cabbage into 5 cm (2 inch) squares, and the daikon and carrot into thin slices about 5 cm (2 inches) long. Place them in a large mixing bowl, add
Drain the vegetables into a colander and rinse well, then return them to the mixing bowl. Add the remaining ingredients, including the remaining
Transfer the mixture to a large sterilised jar, gradually pressing down on each layer as it is spooned in, to make it all fit; the mixture will break down with time.
Place a piece of muslin (cheesecloth) on top of the jar and secure it in place with a rubber band. In the first few days, keep the jar in a bowl, as some of the liquid from the vegetables will overflow.
After 3 days, seal the jar tightly and leave to ferment in a warm place for at least 3 days.
Once the vegetables are fermented enough for your taste, store the jar in the fridge. This pickle will keep for up to 4 weeks.
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