Gundruk and Sinki Achar

Gundruk and Sinki Achar (गुन्द्रुक र सिँकि अचार) are traditional Nepali pickles made from fermented vegetables. Both are popular for their distinct sour and earthy flavors, as well as their rich cultural heritage in Nepal.

• Gundruk is made from fermented leafy greens, typically mustard, radish, or cauliflower leaves. The fermentation process gives it a slightly tangy and umami-rich flavor. Gundruk is dried after fermentation and is used in soups, stir-fries, or made into a pickle (achar) with spices like chili, garlic, and sesame.

• Sinki is similar but made from fermented radish taproots. The radish roots are cut, dried, and fermented underground for a few weeks, giving it a more intense, earthy flavor compared to Gundruk. Sinki Achar is usually prepared with mustard oil, chilies, garlic, and spices to create a zesty pickle.

Both Gundruk Achar and Sinki Achar are enjoyed as side dishes with Nepali staples like dal-bhat, and their probiotic properties make them excellent for digestion. These pickles represent a sustainable way of preserving vegetables and are cherished in Nepali households for their strong, fermented flavors. Buy Gundruk and Sinki Achar in Nepal at Sewapoint with delivery service.