Cauliflower, Carrot, and Cabbage Achar
Achar stands for pickle. Many kinds of achar use vinegar and are not truly fermented. This achar starts by lacto-fermenting the vegetables, and then using them to make the achar.
Prep Time40 minutes mins
Fermentation Time5 days d
- 1/4 Cabbage, chopped in small bite-sized pieces
- 1 Indian Carrot, chopped in small bite-sized pieces
- 1/4 Cauliflower, chopped in small bite-sized pieces
- 3 Garlic cloves, whole
- 2 cups Filtered Water
- 12 grams Non-iodized salt
Achar Flavourings
- 1/3 cup Neutral oil or mustard oil if you like a strong mustard flavour
- 2 tbsp Chili pepper powder
- 1 tbsp Mustard seeds
- 1 tsp White sugar
- 1/8 tsp Non-iodized salt
- 1 tbsp Fenugreek seeds
- 1 tsp Fennel seeds
Optional Aromatics
- 1/2 Onion, finely minced
- 3 cloves Garlic, finely minced
- 1 inch Ginger with skin off, finely minced
Fill a jar with the mixture of vegetables. In a separate measuring cup, dissolve the salt in the water. Pour the salt water into the jar until all the vegetables are submerged in liquid. Screw the lid on the jar.
Allow to ferment for 5 days at room temperature on the kitchen counter. Keep away from direct sunlight. Burp the jar each day by loosening the lid to let out the CO2 gases that are produced from lacto-fermentation.
After 5 days, drain the vegetables from the brine. The brine can be saved and used as a starter culture for future ferments, or can be used to marinate meat in.
In a small pot, heat the oil until it smokes, and take off the heat. After 5 minutes, add the optional aromatics if using, and stir to prevent the aromatics from burning.If not using the optional aromatics, add the achar flavourings to the oil instead, and stir to prevent the spices from burning. After another 5 minutes, mix in the drained, lacto-fermented vegetables. Mix until all the vegetables are well coated in the spices and oil. Adjust seasoning based on your tastes. Transfer the achar to a clean jar, and place in the fridge.