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Mula Sinki (Dried Radish)
  • Mula Sinki (Dried Radish)
Mula Sinki (Dried Radish)

Mula Sinki (Dried Radish)

Sinki is a Nepali preserved vegetable made from fermented and dried radish taproots. The process, which involves burying shredded radish underground for weeks, gives Sinki a distinctive sour and tangy flavor that can last for years. It is often prepared during the winter harvest to preserve an abundance of radishes and is consumed as a soup or pickle. 

Weight 100gm

$1.99 USD
In stock
Ingredients

Dried Nepali Radish Leaves, Blended Nepali Spices, Vegetable Oil
Benefits
  • Promotes digestive health: As a fermented food, sinki is rich in probiotics, which are beneficial bacteria that promote a healthy gut microbiome. Its high fiber content also aids in digestion. This is a traditional reason for eating sinki, with people long using it as a remedy for indigestion, diarrhea, and stomach pains.
  • Enhances nutrient bioavailability: The fermentation process increases the bioavailability of nutrients, making essential vitamins and minerals—including calcium, potassium, vitamin C, and folate—more easily absorbed by the body.
  • Boosts immune function: The probiotics and vitamin C in sinki support a healthy immune system.
Cultural Significance
  • A traditional food preservation method: The unique method of making sinki—fermenting it in an earthen pit—is a generations-old indigenous practice. Along with gundruk, a similar product made from leafy greens, sinki represents a vital, sustainable practice of food preservation in Nepal and other Himalayan regions.
  • Symbol of resilience: The history of sinki is said to have originated from a period of conflict, when people buried their crops to hide them. The discovery of the distinctively flavorful fermented radishes transformed a necessity into a culinary tradition, symbolizing resilience and resourcefulness.
Recipe Ideas
  1. How to make Mula Sinki
  2. Mero Food Diary - How to make Mula Sinki

3. सिन्की र आलुको झोल यसरी बनाउनुस् साह्रै मिठो बन्नेछ

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