TAG : Nepalese cuisine

Simple Fermented Bok Choy Recipe

  This method of fermentation has been used for centuries. You can use it with any vegetable and it will keep for months — but I prefer the pickle fairly fresh, at about 4-6 days old. I have loosely based this recipe on the Nepalese version; try it in a vegie burger with some grilled ...

Gundruk (Spicy Fermented Vegetables) Recipe

 This is Nepal’s kimchi, made with the vegetables from the summer harvest and kept as a staple through the colder months. It is also sometimes made into a curry, but this pickle makes a great accompaniment to dhal and rice and adds a tang to your meals. You can also serve it alongside some ...


Inspiration for edible alchemy.