Sinki

Sinki is a Nepali preserved fermented vegetable, similar to gundruk. Gundruk is prepared from leafy vegetables but sinki is prepared from radish tap roots. To make this generations-old indigenous dish, aged radish slivers are pressed into a hole lined with bamboo and straw, then coffined by a cover of vegetation, rocks, wood and, finally, mud. After a month of bacterial curing, the resulting preserved vegetable is dried in the sun and stored to last a few years or more. The process of making sinki starts by allowing the radishes to wilt for a few days. Then the leafy tops are cut off and the radish tap-root sections are shredded. If there is a large amount of radishes to process, rather than shredding by hand, a dhiki is usually used to break them up. If the sinki will be made into a pickle after fermentation, instead of shredding, the radish is just cut up. Meanwhile, a 2– to 3–foot (0.6– to 0.9-metre) hole is dug, and a small fire is built at the bottom just before the storage period begins to warm it up.

Source: Wikipedia