Mula ko Sinki is a traditional Nepali fermented radish. It has a tangy, slightly sour flavor and is used as a side dish or condiment with rice and lentils. Often prepared in winter and served during festivals or daily meals, it adds a unique taste to Nepali dishes. You can mix it with achar, add to dal-tarkari, or enjoy it with plain rice.
ムラ・コ・シンキは、ネパールの伝統的な発酵ラディッシュです。酸味があり、日常の食事やご飯とダルの副菜として使われます。冬に作られることが多く、お祭りや日常の食事で提供され、ネパール料理に独特の風味を加えます。アチャールに混ぜたり、ダル・タルカリに加えたり、白ご飯と一緒に楽しめます。

Mula ko Sinki is traditionally made in the hilly regions of Nepal during winter. Radishes are cleaned, shredded, and packed tightly in bamboo baskets or clay pots to ferment naturally. It is a staple in Nepali households, especially in rural areas, and often enjoyed during festivals and family meals.