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 if microbes that produced 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 Kashmiri Achar
In this edition: Red Cabbage Pickle
Continue reading Fermented food experiments #1 – Red Cabbage quick pickle
This is a traditional Onion Chutney that accompanies many a feasts and dinners in Kashmir. The process is a quick pickling process which is very simple bringing out the tart and savory flavors.
The recipe call for dry mint but fresh would be fine if you are out of stock. I dry my mint in summer and fall and it lasts me at least 6 months. Dry mint does have a unique taste that it imparts to many Kashmiri dishes.
I serve it as a side to rice and savory dishes but you will find that it was be used in many other ways such and sandwiches kebabs.
Gand Chetin - Kashmiri Onion Chutney
- 2 cups of organic red onions sliced thin
- 3 green chilies sliced thin
- 1/2 cup of green coriander/cilantro chopped
- 1/2 tsp black cumin ( different form regular cumin)
- 1/2 tsp dry mint
- 1 tsp red chili powder
- 1/2 cup of organic vinegar ( i used rice vinegar)
sea salt to taste
Salt the onions and keep aside for an hour or so and then wash and drain. You will need to squeeze the water out.
Mix all the other ingredients ( you will not need additional salt) and cool in the refrigerator before serving as a condiment.
Linked to Angie’s Fiesta Friday co hosted this week by Ahila @ A Taste of Sri Lankan Cuisine and Diann @ Of Goats and Greens