Dried Mula ko Achar (Dried Radish Pickle)

May 19, 2016

Fermented radish pickle is hands down one of my favorite side dishes. It pairs so well with any nepalese main courses. I have tried fermenting many other vegetables but radishes ferments beautifully. There are many ways you can make this side dish but I love to make it in a dried form. When I say dried l leave the radish out in the sun for couple of days until all the moisture is sucked out of it (shown in the picture below) and its ready togo.Nothing beats the satisfaction of little chewy and crunchy radish pickle. Summer is the best time to make it unless you have a dehydrator machine in your kitchen 😀 ( I plan to own it in future ). I totally get it if some of you don’t like radish but try fermenting other veggies like cauliflower, tomatoes or cabbages 😀 . Please don’t be scared to experiment 😀 , never know you might come up with your holy grail recipes or dishes.

Photo May 19, 2 12 58 PM

Photo May 19, 2 25 06 PM

Photo May 19, 2 33 43 PM

Photo May 19, 2 38 48 PM

Dried Mula ko Achar (Dried Raddish Pickle)
  • 3 Medium size radish
  • 5 clove of thinly sliced garlic
  • 3 thinly sliced green chilies
  • 2 Chili powder (adjust according to your taste)
  • 3 teaspoon mustard powder
  • 1 Teaspoon amchur powder
  • ½ cup vegetable oil
  • 1 tablespoon salt (adjust according to your taste)
  1. Dice the radish into small vertical shape as shown in the picture.
  2. Add 1 tea spoon salt and mix it well, and let it sit for 10 minutes. This helps to release the water out of the radish.
  3. Drain all the excess water and spread it on a flat tray.
  4. Leave it out in the sun or a warm place for couple of days until all the water is sucked out.
  5. Once the radish is ready add all the mentioned ingredients and mix it well.
  6. Take 2 mason jar and add the radish mixture to it. The more you can pack the better, it will ferment well.
  7. Leave the bottle out in the sun to ferment for 1 week ( Do not open the bottle, you don't want to disrupt the fermentation process).
  8. After 1 week try and see if the sourness is according yo your preference if not you can let it sit out for couple of more days.
  9. Once you know its ready put it in the refrigerator and enjoy with your meals.


You Might Also Like

No Comments

Leave a Reply

Rate this recipe: