| Username |
Post |
| joie de vivre |
Posted
on 15-Jan-02 07:15 PM
For Gundruk:
INGREDIENTS:
1/2 lb musturd greens, cut in 2-in. length
1/2 lb daikon, 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
1/2 cup garlic, thinly sliced (optional)
1/2 cup ginger, thinly sliced (optional)
Salt
In a large bowl, combine all vegetables except for the seasoning agents. Spread out the vegetables evenly on a large tray and allow sun drying for a day, turning frequently, to reduce the moisture. Collect and put in a large bowl. Combine with garlic, ginger and salt. Put the vegetable mixture in a large, thick jar and compact as much as possible. Tighten the lid and let stand for two days in a warm place. 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. Press in even more and close the lid. Allow fermenting for 8-10 days. At the end of the fermentation process, the vegetable will have developed acidic flavors. Use gundruk fresh or in the sun-dried form for the soup preparation.
Source: http://www.members.tripod.com/regmit/Overview.html
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| le chef du nuit |
Posted
on 16-Jan-02 05:23 PM
you actually made that?
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| sally |
Posted
on 22-Jan-02 01:08 PM
Anyone have any ideas on how to do this where the sun isn't good? I kept meaning to try and make gundruk when we lived in a part of the country with perfect high-altitude sun. But I was looking for a clay pot and could never find one. This says you can use a "large, thick jar," though. Dumb question, probably, but what exactly is meant by a "large, thick jar" in US terms--something you could buy, say, at Target? I'll try this if I can figure out the jar and the sun. And I'm wondering if anyone knows any trick for oven-drying vegetables to duplicate sun-drying. (Sigh. I miss high-altitude sun.)
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| joie de vivre |
Posted
on 23-Jan-02 11:12 AM
Sally, I’ve not tried this – my mom was over recently and she replenished my supply to last a good year :) I do however, still want to try this, I’d kill for some fresh ‘sandheko gundruk’; I think it’s better with fresh gundruk instead of the dried kind.
I’ve seen people in Darjeeling use stainless steel cans to pack the greens in. It seems to work fine. They puncture holes on the bottom of the can (to drain the juices), pack it with greens, cover tightly with the original lid that’s been cut away, and place a large stone to help make it more compact. I guess you could do away with the stone :)
As for sun-drying, I use a bakers cooling rack. I simply place it on top of the stove and turn on the stove lights. Of course, I’ve not tried this for gundruk since I’ve not made any but it works when I want to wilt spinach that I know I won’t get around to using in the next day or two.
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