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 unnecessary food cravings. 

If you exercise good enough , you need good nutrients to support the body needs.

If you don't exercise enough , at least eat healthy :)

Caution :-

This pickle is just like a very good add-in in the diet and cannot replace a balanced meal.