I post all sorts of recipes on blog, from healthy to purely indulgent. I want every visitor on my blog to find something that would please them. There are some recipes that I post to save them from extinction. Recipes that my grandmother and mother made very frequently and religiously in their simple kitchens. But with the advanced technology and heavy reliance on canned and packaged foods, my generation has somehow lost the connection with these time honoured traditional foods.
Cultures around the world have been eating fermented foods for centuries, from Sauerkraut in Germany to Kimichi in Korea and everywhere in between. Kanji (fermented black carrots drink) and Shaljam ka Pani wala achar are among such healthy and delicious recipes from our South Asian region that have been largely lost in our fast paced society. Instead of the nutrient rich foods full of enzymes and probiotics that our grandparents ate, the average diet today consists mainly of sugar laden, highly processed dead foods.
You might find the smell and taste of fermented foods a bit strong for your taste in the beginning but once you discover the benefits of including them in your daily menu, you would be grateful to replace the medicines and supplements with probiotics. The good bacteria in fermented foods helps slow or reverse some diseases, improve bowel health, aid digestion, and improve immunity. A right proportion of healthy bacteria in our body regulates the immune system, metabolism, supports mood and brain health, produces important vitamins and nutrients, and helps us maintain a healthy weight.
Let’s revive fermented foods as new generation of Superfoods and pass on to our kids something more than pizza/burger culture.
Like fermented foods? Check out my Kanji Recipe
2 cloves garlic, crushed
3 teaspoons mustard seeds (rai)
2 teaspoons red chilli flakes
1 teaspoon brown sugar
Salt to taste
This Is What You Do:
Peel and slice turnips.
Boil them for 5 minutes or till they are half done, strain.
Add the turnip slices to a clean (sterilised) jar or non reactive bowl ( glass or ceramic).
Add crushed garlic, mustard seeds, red chilli flakes, brown sugar and salt.
Boil enough water to cover the turnips (6-7 cups). Let the water come to room temperature. Pour over turnips. Turnips should stay totally immersed in water.
Cover the jar/bowl with a clean cotton gauze/muslin cloth/ cheese cloth.
Leave the bowl in an airy place on the kitchen counter for 3 days.
Once the flavours have been released, the pickle is ready to eat.
Refrigerate and consume within a week.
Important: The cleanliness of hands, utensils used, water and cloth to cover the achar is absolutely necessary.
Tastes great as a condiment served with lentils, rice and dry curries.