SINKI

(A Traditional Lactic Acid Fermented Radish Tap Root Product)

Sinki is a generations-old indigenous dish, originated in Nepal. It is a non-salted, preserved fermented vegetable prepared from radish tap roots. Main ingredient is radish fermented by Lactobacillus.

Method of Preparation:

1. Starts with wilting of radish for few days. Leafy tops are cut off and the radish tap roots sections are shredded.
2. A hole is dug and a small fire is built at the bottom just before storage period begins to warm it up.
3. After the hole is hot enough, fire is extinguished and bottom is lined with bamboo and straw.
4. Aged radish silvers are pressed into a hole lined with bamboo and straw, then confined by a cover of vegetation, rocks, wood and mud to create a mostly air-tight barrier.
5. It takes 20-30 days for proper fermentation. After a month of bacterial curing, resulting preserved vegetable is dried in the sun and stored to last a few years.

Micro-organisms:

1. Lactobacillus plantarum
2. Lactobacillus brevis
3. Lactobacillus fermentum

Health Benefits:

1. Provides Anti-oxidants like catechin, pyrogallol, vanillic acid, phenolic compounds.
2. Cures Diarrhea, stomach pain.
3. Good source of Vitamin C.
4. Reduced risk of Diabetes.
5. Enhance Immune system.