Fermented foods are just beautiful not only for the taste buds but also for your gut. Ancients culture have propagated fermented foods for preservation and taste through the centuries. The souring action of microbes that produce fermentation have been critical in our diets throughout the globe. Similar foods can be found in every culture, just called something different.
Indian “Achar” or “Kanji” are great examples and so is the fabulous “Kimchi” from Korea.
My personal story takes me back to the late 1970’s where as a young girl spending lazy winters vacation in Lucknow, India I would watch my grandfather ferment and pickle various vegetables in earthenware and produce the probiotic liquid called “Kanji” in India. It was delicious, tart and healthy and the joy of helping my grandfather while he worked on these beautiful foods is a memory that is permanent ink in my soul.
True to foods that nourish your soul and help you remember your history, in this series I am sharing different fermented foods I am experimenting with.
Click here for a previous recipe of Kashmir Achar, Red Cabbage and Kanji
In this edition: Okra and Carrots
This fermented beet pickle and tonic fascinates and mesmerizes with its deep violet color and tangy taste. There many health benefits of both the beets and these are just amplified through fermenting.
Kashmir with it’s cold winters is very conducive to pickling a variety of vegetables such as Kohlrabi, carrots, radish, peppers etc. There is no vinegar in these pickles. Mustard oil is the main carrier in which fermenting agents like mustard and carom seeds are added. This will last a long while on your shelves.
