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Vegetables from Nepal, Sikkim and Darjeeling
Sinki is radish root that is wilted, shredded and fermented with no salt, in a sealed jar or a clay-lined pit, until lactic bacteria make it sour. The sour shreds are then sun-dried, and the dry sinki keeps for a long time as a base for soup and pickle. Made in 6 steps over 13 days – 3.1 months. The longest step, ferment, takes 12 days – 3 months (Tamang J.P. and Sarkar P.K. 1993) and runs at 30 °C (Tamang J.P. and Sarkar P.K. 1993). Salt is 0 % (Tamang J.P. and Sarkar P.K. 1993). Lactobacillus plantarum, the dominant species, found in every one of 40 samples and Lactobacillus brevis, also found in every sample do most of the fermenting.
| Main step | 12 days – 3 monthsMeasured[s1][fao134] | Ferment |
|---|---|---|
| Temperature | 30 °CMeasured[s1] | Ferment |
| Salt | 0 %Measured[s1] | Pack tightly and seal |
| Acidity | pH 6.7 → 3.3Measured[s1][fao134] | Ferment |
| Fresh radish roots · Wilted in the sun, then shredded[fao134] |
| No salt · Sinki is a non-salted ferment[s1] |
| Starter: spontaneous |
Total time across the recorded steps: 13 days – 3.1 months
What changes: Fresh radish roots wilt in the sun
Output: wilted roots.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sinki uses no salt at all, unlike most vegetable ferments. It relies on a fast drop in pH and then drying to keep, as gundruk does with leaves.
With no salt, safety depends on souring fast; the pH fell from 6.7 to 3.3 under the optimized conditions. Drying the sour shreds then keeps them stable.
Every number is labelled with how it is known. How this atlas is made
