Traditional Indian Fermented Zero-Oil Pickle

Fermented pickles are a healthy and flavorful addition to any meal. Here's a simple recipe for a traditional Indian fermented zero-oil pickle:

Ingredients

- 1 cup carrots, cut into sticks

- 1 cup cauliflower florets

- 1 cup green beans, cut into pieces

- 1/2 cup radishes, sliced

- 2-3 green chilies, sliced

- 1-inch piece of ginger, julienned

- 1 tbsp mustard seeds

- 1 tbsp fenugreek seeds

- 1 tsp turmeric powder

- 1 tbsp red chili powder

- 2 tbsp sea salt (non-iodized)

- 1 cup water (boiled and cooled to room temperature)

- 1/2 cup lemon juice

Instructions

1. Prepare the Vegetables:

- Wash and thoroughly dry all the vegetables. Ensure there is no moisture left on them to prevent spoilage.

- Cut the vegetables into desired shapes and sizes.

2. Sterilize the Jar:

- Sterilize a glass jar by boiling it in water or washing it with hot, soapy water and letting it dry completely.

3. Prepare the Spice Mix:

- In a dry pan, lightly roast the mustard seeds and fenugreek seeds until aromatic. Let them cool and then grind them into a coarse powder.

- Mix the ground mustard and fenugreek seeds with turmeric powder, red chili powder, and salt.

4. Combine Vegetables and Spices:

- In a large bowl, mix the cut vegetables with the spice mix, ginger, and green chilies.

- Add the lemon juice and toss everything together to ensure the vegetables are well-coated with the spices.

5. Pack the Jar:

- Pack the spiced vegetables tightly into the sterilized jar, pressing down to remove any air pockets.

- Pour the cooled, boiled water into the jar, ensuring the vegetables are fully submerged. If needed, add more water to cover the vegetables completely.

6. Fermentation:

- Close the jar with a tight lid or cover it with a clean cloth secured with a rubber band.

- Leave the jar in a cool, dark place for 5-7 days. Check daily to ensure the vegetables remain submerged, and press them down if they float above the water level.

- Taste the pickle after 5 days to check the level of fermentation. It should have a tangy flavor. If more tanginess is desired, leave it to ferment for a couple of more days.

7. Storage:

- Once the pickle has reached the desired level of fermentation, transfer it to the refrigerator. The cold temperature will slow down the fermentation process and the pickle will keep for several weeks.

Enjoy your homemade zero-oil fermented pickle with your favorite meals!

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