Khukha

Khukha is a term primarily used in the context of the cuisine of Nepal and some parts of India, specifically referring to a type of dried, fermented vegetable. It is often made from leafy green vegetables like mustard greens, radish leaves, or spinach. The fermentation process gives Khukha a distinctive sour and slightly pungent flavor.

The process of making Khukha generally involves wilting the chosen vegetable, then packing it tightly in a container (traditionally an earthen pot or basket). The container is then left to ferment for several days or even weeks, depending on the desired level of sourness and the ambient temperature. No salt or other preservatives are typically added, as the fermentation process itself preserves the vegetable.

Khukha is used as a flavoring ingredient in various dishes, adding a unique sourness and depth of flavor. It is often used in soups, stews, curries, and pickles. It can be used on its own or combined with other ingredients like potatoes, beans, or meat.

The consumption of Khukha is considered a traditional practice in the regions where it is prevalent and is often associated with preserving vegetables for consumption during times when fresh produce is scarce.