SINKI (सिन्की)

Sinki is a Nepali preserved fermented vegetable, prepared from radish tap roots.

To make this generations-old indigenous dish, aged radish slivers are pressed into a hole lined with bamboo and straw, then coffined by a cover of vegetation, rocks, wood and, finally, mud. After a month of bacterial curing, the resulting preserved vegetable is dried in the sun and stored to last a few years or more.