Spicy fermented vegetables


Preparation info

  • Makes

    1 x 1 litre

    • Difficulty


    • Ready in

      20 min

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

This is Nepal’s kimchi, made with the vegetables from the summer harvest and kept as a staple through the colder months. It is also sometimes made into a curry, but this pickle makes a great accompaniment to dhal and rice and adds a tang to your meals. You can also serve it alongside some steamed rice or pilaf, and the Masala dahi (spiced curd).

This is also an excellent pickle to put on a burger. Try Paneer, gril