Home Made Traditional Vegetable Indian Pickle
Veggie :- Carrot, Radish, Beetroot, Cabbage etc only one at a time. Add ins:- Ginger, lemon slices , green chillies, black-rock salt to taste, seeds ( ajwain and kalaunji ). Preservative :- Mustard Oil / Extra Virgin Olive oil ( others I am not aware ). Fermenting agent :- Mustard Oil or Mustard seeds or Lemon. 1. Take a glass jar. 2. Put your cut vegetable along with add ins and preservative and fermenting agent. 3.Mix them thoroughly and put the jar covered with a lid in sunlight. 4. Keep stirring every 2 days and observe the frothing bubbles coming to the top. 5. After one week of sunlight, your pickle is ready. Hurray!! Benefits:- 1.Fermented veggies have 20x Vitamin C. 2. This is pro-biotic as well , meaning gives direct good bacteria which helps in absorption of nutrients in guts. Healthy gut affects emotions too in a positive way . 3. Can/Should be eaten as salads with only one meal a day. 4. Full of flavours , helps negate un...