Achaar, fermented vegetables, are an important part of a Nepali meal. This recipe describes how to ferment daikon in oil to create mula ko achaar.
Course Side Dish
Cuisine Nepalese, South Asian
Keyword Fermentation, Lactic acid fermentation
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Ingredients
400gdaikon
2tbspsalt
1tspturmeric
3tbspbrown mustard seeds
2-3green chilies
1tspchili powderto taste
100mLoil with low tastee.g. canola
Instructions
Peel and slice the daikon into match sticks. Mix with the salt in a bowl. Set aside for 1 h. Lots of water will leech out.
While daikon is leeching, slice the chilis and grind the mustard seeds in a mortar.
After 1 h or so, discard the water and pat the daikon matchsticks dry with a paper towel.
Mix the daikon with the rest of the ingredients. Transfer to a jar and pack tightly. You want to get rid of as much air as possible. A jar that just fits with only a small air pocket is ideal.
Leave at room temperature for 3-5 days. Refrigerate.