Nepali Radish Pickle (Khade Ko Mula Ko Achar)
Here´s another recipe for easy and super delicious pickles. In Nepal we had those as a side dish of Dahl Bhat (the national dish of Nepal). Every mother, guesthouse and restaurant has it´s own recipe. This is the one from Love.Food.Asia. and you will need some time before you can eat it!
2 medium fresh red or white daikon radish (fresh)
4 tbs vegetable oil
1 tsp turmeric powder
Salt to taste
2 tbs brown mustard seeds
10 red whole dried red pepper
½ tsp schewan pepper
Wash, and discard radish tops and trim root tips.Peel the outer layer and cut into 2,5 cm (1 inch) slices. Place on tray and sun-dry for half a day. If there is no sun, the radish can be dried in the open air for a whole day. Place the brown mustard seeds in the sun to dry along with the radishes. Grind mustard, schewan pepper, red pepper.
Place the radish pieces in a bowl and combine with the rest of the ingredients and 2 tbs oil. Knead with hand thoroughly by rubbin the spices to the radish. Let is stand for 1/2 hour before place in a jar. Add the marinated radish pieces in a glass and press them to the ground top remove all the air between. When it is packed thoroughly, add 2 tbs oil on the top and cover with a lid.
Let is stand in a warm place or in the sun for 4-5 days until it is fermented. Once ready store in a cool, dark place and remove pickles only with a dry, clean spoon!
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