Sinki

Name: Sinki
Yield: 3 servings
Cuisine: Nepali
Ingredients: 1kg radish taproot; A pit or airtight container, for fermenting

सिन्की/SIN-kee/

Also known as: Fermented Radish

About this dish

A fermented radish taproot, tangy and pungent, used to flavor soups and pickles.

📍 Find the best Sinki near me

AI-powered — Google, TripAdvisor and food blogs

Ingredients

🥬1kg radish taproot

🫙A pit or airtight container, for fermenting

Method

Serves 3

Wilt the radish taproots in the sun for a day.

Pack tightly into a pit or airtight container.

Let ferment for several weeks in a cool, dark place.

Once fully fermented, remove and dry the sinki for storage.

Use in soups or fry as a pickled side.

✓ What Makes it Authentic

Sinki is a traditional fermented food from Nepal's hill regions, made from radish taproot buried and fermented underground.

User Reviews

No reviews yet — be the first!

Members can create lists, save favourites and get recommendations.

🌍 Food Vlogs

Eating and cooking it at the source

🌍

No videos yet