👨‍🍳 作り方

1. 1

   If using fresh radish, grate it, salt it, and let it ferment in an airtight container for about a week until it develops a sour taste. Drain excess water before use. If using pre-fermented sinki, ensure it is well-drained.

   💡 プロのコツ: Fermentation time can vary based on temperature and desired sourness.
2. 2

   In a pan, heat mustard oil over medium heat. Add cumin seeds, coriander seeds, and mustard seeds. Let them splutter.

3. 3

   Add dried red chilies, minced garlic, and grated ginger. Sauté until the garlic turns golden brown and fragrant.

4. 4

   Add the chopped green chilies, turmeric powder, and red chili powder. Stir well.

5. 5

   Add the drained fermented radish (sinki) to the pan. Mix thoroughly with the spices.

6. 6

   Add vinegar and salt to taste. Cook for another 5-7 minutes, stirring occasionally, until the flavors meld together and the pickle thickens slightly.

7. 7

   Let the Sinki Achar cool down completely. Transfer to a clean, airtight jar. It can be consumed immediately but tastes better after a day or two, allowing the flavors to deepen.

   💡 プロのコツ: Store in the refrigerator for longer shelf life.