Fermented, sun-dried leafy greens, made into a sour soup or a side dish.
History
The Gorkha people of Sikkim and Nepal ferment greens to last through winter.
Ingredients
- Mustard greens
- Radish leaves
- Water
- Salt
How it's made
- Wilt the leaves and pack in a jar
- Ferment for about a week
- Dry in the sun
- Cook into soup
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
how to eat it
Serve & eat
Eaten with rice.
Ratings & notes
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