Sinki

Fermented radish tap root — tender central radish roots (not the leafy tops) buried in a sealed pit or clay pot for several weeks until they ferment to a deeply pungent, sour, earthy condiment. Sinki is the more pungent sibling of gundruk; the fermentation of the radish root produces a stronger, more barnyard aroma and a complex bitterness-sourness unlike any pickle in any other Indian cuisine. Used as a souring agent in vegetable curries and soups, or eaten in tiny quantities as a palate-sharpening condiment alongside rice. The making of sinki is a traditional skill passed from mother to daughter across highland Sikkimese and Nepali communities; the timing and sealing of the fermentation vessel are the critical variables.