Pickling is one of the oldest preservation methods of several foodstuffs such as vegetables, fruits, fish, and meat. Traditional Nepali cuisine consist of lots of other fermented foods like Gundruk, Khalpi, Mula ko achar etc. Traditionally even Selroti is fermented food.
Fermented pickles are considered a probiotic food, which means they contain beneficial strains of bacteria for our gut.
RECIPE:
Remove the core from the cabbage then shred with a mandolin slicer or knife.
Rinse the cabbage with normal tap water for 2-3 times.
Take a heating pan add sugar, salt ,whole pepper and apple cider vinegar and water and give it a nice boil
Add cabbage to a large glass jar or bowl.
Now add, the mixture of all other ingredients to the glass jar along with the garlic cloves.
Seal the jar and shake, and open the lid and let the mixture completely cool down.
Set the jar for 2 hours, shaking/ stirring occasionally.
Store tightly sealed in the refrigerator for 2 to 3 weeks. Serve over salads, wraps, tacos, or burgers!
by Divya Mittal