Food fermentation has been going around for centuries and different types of fermented foods are consumed across countries in the form of sauerkraut, kimchi, yogurt, sourdough bread, dosa (Indian style crepes), kombucha, tempeh and certain pickles & cheeses. Since fermentation is listed as top 2017 food trend, I figured I’d share/introduce Mula Ko Achar (Nepali Fermented Radish Pickle) to everyone. The process of making it is similar to kimchi but radish (mula) is the main ingredient and spices used are different than kimchi. Mula Ko Achar is spicy, sour, pungent, and irresistible esp. if you are into kimchi. I do however believe that it is an acquired taste because I love this stuff while the boyfriend runs away from it. To each his own I guess..
Basically, fermentation is an anaerobic process (not requiring oxygen) where carbohydrate is converted to compounds like alcohol, lactic acid, or gases. Their primarily role was food preservation & alcohol production but now there is a growing interest on health benefits from probiotic due to the presence of different strains of bacteria and yeasts.
Should I Drink Kombucha?
I am doing on talk on “Gut Health & Fermentation at the end of this month and so far I have come across a lot of promising research on gut health, immune system, and metabolic factors. Hopefully I will have something more concrete and practical information to share with you all soon. In the mean time, make Mula Ko Achar (Nepali Fermented Radish Pickle) courtesy of my mother. It requires few ingredients (radish + mustard oil + mustard powder + chili power + salt), mason jar, and 10-15 days of inactive time. You can enjoy Mula Ko Achar (Nepali Fermented Radish Pickle) as a side or by itself like I do. I hope you will give it a try sometime soon and let me know if you fell for it or ran away from it..
- 1 large daikon radish, rinsed, peeled and cut into pieces like fries
- 1 tablespoon salt
- 1 teaspoon turmeric powder
- ¼ cup mustard oil (may substitute canola oil)
- 2 teaspoon mustard powder
- 2 teaspoon red chili powder (may add more or less per taste)
- In a large bowl, combine radishes, salt, and turmeric powder.
- Arrange it on a tray to draw excess water out. You can let it sun-dry for few hours or on a counter top. Drain excess water and pat dry with a paper towel.
- Transfer radishes into the same bowl and add oil, mustard powder, and chili pepper and mix it well.
- Use a quart size mason jar to hold radishes. Place them in a jar gently pushing between layers. Make it as compact as possible and remove excess air bubbles in between.
- Let it sit in the sun for about 2 weeks or longer if you desire stronger, more sour pickles.
- Once ready, store it in a cool place or in the refrigerator if you want to stop pickles from being more sour.
I’d love you to tag @foodpleasurehealth and share your Mula Ko Achar (Nepali Fermented Radish Pickle) with me.