Nepali cuisine, often celebrated for its comforting dal bhat and aromatic spices, holds a lesser-known but equally captivating secret: the widespread and ingenious use of fermented foods. Far from being a mere trend, fermentation in Nepal is a time-honored tradition, born out of necessity for preservation in diverse climates and evolving into an art form that creates unique, complex flavors and vital nutritional benefits.
From pungent pickles to souring agents in soups, fermented foods are the tangy heart of many Nepali meals, providing zest, aiding digestion, and adding an unparalleled depth of flavor. These culinary gems are particularly prevalent in hill communities and indigenous groups, where traditional knowledge of food preservation has been passed down through generations. Let’s embark on a flavorful journey through at least 15 different fermented foods that define Nepali cuisine.
1. Gundruk (गुन्द्रुक)
What it is: Fermented and sun-dried leafy green vegetables, typically mustard greens (rayo saag), radish leaves (mula ko saag), or cauliflower leaves. Taste: Distinctively tangy, sour, umami-rich, and slightly earthy with a subtle bitterness. How it’s eaten & Pairings: Primarily used to make Gundruk ko Achar (pickle) or Gundruk ko Jhol (soup). * Gundruk ko Achar: Rehydrated and mixed with chopped onion, green chili, ginger, garlic, mustard oil, and sometimes roasted soybeans. Eaten as a pungent side dish with dal bhat, dhindo, or roti. * Gundruk ko Jhol: A comforting soup, especially with dhindo, providing a warm, sour, and nutritious accompaniment. Communities: Widely used across many hill communities, including Gurung, Magar, Limbu, Rai, and Brahmin/Chhetri.
2. Sinki (सिन्की)
What it is: Fermented and sun-dried radish tap root. Similar to gundruk but made from the root, not the leaves. Taste: Intensely sour, pungent, and earthy, with a firmer, chewier texture than gundruk. How it’s eaten & Pairings: Primarily used to make Sinki ko Achar (pickle) or Sinki ko Jhol (soup). Its robust flavor makes it particularly good in a soup, often served with dal bhat or dhindo. Communities: Common in the higher hill and mountain regions, particularly among communities like Sherpa, Gurung, and some Brahmin/Chhetri families.
3. Kinema (किनेमा)
What it is: Fermented soybeans, similar to Japanese natto. Taste: Strong, pungent, and savory (umami), with a slightly sticky/slimy texture. An acquired taste for some, but deeply cherished by others. How it’s eaten & Pairings: Usually cooked into a thick, savory soup or a dry curry (Kinema ko Tarkari). * Kinema ko Jhol: Prepared with onions, garlic, ginger, green chilies, and sometimes tomatoes, creating a rich, flavorful broth. Eaten with rice. Communities: A staple and culturally significant food of the Limbu and Rai communities in Eastern Nepal, also found among other ethnic groups in the region.
4. Sidra (सिद्रा)
What it is: Fermented and sun-dried small fish. Taste: Intensely salty, fishy, and umami-rich, with a concentrated flavor. How it’s eaten & Pairings: Usually fried or roasted and then made into a pungent pickle or a dry stir-fry. * Sidra ko Achar: Mixed with chili, onion, garlic, ginger, and mustard oil. Eaten as a powerful condiment with dal bhat. * Sidra Tareko: Dry-fried with spices. Communities: Popular in the Terai region and mid-hills, particularly among communities like Tharu, Maithili, and others who live near rivers or have access to small fish.
5. Mesu (मेसु)
What it is: Fermented bamboo shoots. Taste: Distinctly sour, tangy, and slightly pungent with an earthy aroma. How it’s eaten & Pairings: Most famously used in Aloo Tama (potato and bamboo shoot curry) or as a souring agent in other curries. * Aloo Tama: A quintessential Newari soup/curry with potato and black-eyed peas, providing a unique tangy flavor. Eaten with rice or chiura (beaten rice). Communities: Very popular in the Newar community and other communities across the mid-hills.
6. Tama (तामा)
What it is: Fresh, young bamboo shoots that are fermented, often in brine. Essentially the same as Mesu, with Tama being a more general term for fermented bamboo shoots. Taste: Sharply sour, tangy, and earthy. How it’s eaten & Pairings: Used extensively in curries, particularly Aloo Tama and various meat curries, to impart a sour flavor. It cuts through richness and adds a unique dimension. Communities: Widespread across many hill communities, including Newar, Gurung, Magar, and Brahmin/Chhetri.
7. Khalpi (खालपी)
What it is: Fermented cucumber. Taste: Sour, tangy, and refreshing, with a distinct cucumber aroma. How it’s eaten & Pairings: Primarily made into a pickle (Khalpi ko Achar). Mixed with spices, chili, and mustard oil. Served as a refreshing and tangy side dish with dal bhat. Communities: Popular in the Terai region and some parts of the mid-hills, particularly among Tharu and Maithili communities.
8. Bakarkhani (बाकरखानी)
What it is: A type of fermented bread, often flaky and layered, originating from the Muslim community in Nepal. It has a slightly sour taste due to the fermentation of the dough. Taste: Slightly sour, savory, and flaky, with a satisfying chew. How it’s eaten & Pairings: Eaten as a breakfast item or a snack, often paired with savory curries, stews, or simply with tea. Communities: Primarily associated with the Muslim community in Nepal, but also enjoyed by others.
9. Achar (अचार – General Term for Pickles)
While Achar is a general term for pickles, many traditional Nepali achar are fermented:
- Mooli ko Achar (Fermented Radish Pickle): Radish pieces fermented with mustard seeds, turmeric, chili, and salt.
- Gorkha Achar (Fermented Mustard Greens with Spices): A spicy pickle with fermented mustard greens.
- Rayo ko Achar (Fermented Mustard Greens Pickle): Similar to Gundruk ko Achar but often refers to a fresh, quicker fermentation. Taste: Varies from intensely sour, spicy, and tangy to a blend of sweet and sour. How it’s eaten & Pairings: Essential accompaniment to almost all main meals, especially dal bhat. They cut through richness and add zest. Communities: Universally popular across all communities in Nepal, with regional variations in ingredients and techniques.
10. Curd / Dahi (दही)
What it is: Fermented milk, a staple dairy product. Taste: Tangy, creamy, and sometimes slightly sweet (if fresh) or more sour (if older). How it’s eaten & Pairings: Eaten plain, often with sugar as a dessert, or mixed with roasted cumin and salt for a savory dish. Used as a base for Lassi (a popular drink) and to tenderize meats in marination. Served as a cooling side with spicy meals. Communities: Universally popular across all communities in Nepal.
11. Mohi (मोही)
What it is: Traditional Nepali buttermilk, the byproduct of churning yogurt to make butter. Taste: Thin, tangy, and slightly sour. How it’s eaten & Pairings: Consumed as a refreshing drink, often seasoned with salt. Commonly paired with roasted corn (bhuteko makai) as a light snack. Communities: Widely popular in agrarian hill communities like Gurung, Magar, and Brahmin/Chhetri, especially during warmer months.
12. Marcha / Phab (मार्चा / फब)
What it is: Not a food itself, but a crucial starter culture (often a disc-shaped cake) made from rice flour, various herbs, and wild yeast/bacteria. It’s used to ferment grains for traditional alcoholic beverages and some foods. Taste: It has a distinct yeasty, slightly earthy, and aromatic smell. Not eaten directly. How it’s eaten & Pairings: Essential for making Chhaang, Raksi, Tongba, and various types of Jaand. Its unique microbial blend dictates the flavor and potency of these fermented drinks. Communities: Central to the traditional brewing practices of virtually all indigenous communities in Nepal, including Sherpa, Limbu, Rai, Gurung, Magar, Newar, and others.
13. Jaand (जाँड) / Chhaang (छ्याङ्ग)
What it is: Home-brewed fermented grain beer, primarily from millet (kodo), rice, or barley, using marcha as a starter. Chhaang is often a broader term, Jaand can be a specific kind. Taste: Milky white, cloudy, with a distinct sweet and sour taste, often mildly effervescent. The flavor varies with the grain. How it’s eaten & Pairings: Consumed as a low-alcohol beverage, often served in bamboo mugs. Paired with hearty meals like dal bhat, dhindo, or various meat dishes, providing warmth and refreshment. Communities: Universally popular across almost all indigenous and hill communities, including Sherpa, Limbu, Rai, Gurung, Magar, Newar, and others.
14. Tongba (तोङ्बा)
What it is: A unique millet-based fermented beverage, where the fermented millet grains are served in a bamboo mug, and hot water is continuously added to extract the alcoholic liquid. Taste: Earthy, slightly sweet, with bready or even mushroomy hints, and a warm, comforting feel. How it’s eaten & Pairings: Sipped slowly through a bamboo straw. It’s a social drink, perfect for warming up in cold weather, often enjoyed alongside savory snacks or as a standalone warmer. Communities: A cultural staple of the Limbu community in Eastern Nepal, also popular among Sherpa and other mountain communities.
15. Aalma (आल्मा)
What it is: A lesser-known but significant fermented product, often referring to fermented fruits or vegetables. It can be a type of sour, fermented liquid or a semi-solid paste. In some contexts, it refers to fermented radish (mula ko aalma). Taste: Intensely sour and tangy, often with a robust, earthy flavor. How it’s eaten & Pairings: Primarily used as a souring agent in various curries and soups to add a sharp, pungent taste. It provides a unique flavor profile to dishes. Communities: Found in various hill communities, particularly those with a strong tradition of preserving vegetables and fruits through fermentation.
The Enduring Legacy of Fermentation
The art of fermentation in Nepali cuisine is more than just a means of food preservation; it’s a profound cultural practice that enriches the palate, provides essential nutrients, and connects communities to their ancestral heritage. From the daily comforting warmth of Gundruk ko Jhol to the festive sharing of Chhaang, these fermented foods are the tangy, flavorful, and deeply nourishing soul of Nepal’s diverse culinary landscape. They remind us that some of the most extraordinary flavors come from the simplest, most time-honored traditions.