Gundruk Sadheko (Fermented Vegetables Marinated In Spices)

• 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.

mustard greens, daikon radish, cabbage, spinach, marinating, red onion, tomatoes, garlic, ginger, fresh red chile, cilantro, lemon juice, mustard oil, pepper, asafoetida powder, salt

Taken from www.food.com/recipe/gundruk-sadheko-fermented-vegetables-marinated-in-spices-87974 (may not work)