Dry-salted lime pickle
Fermented lime - India, Pakistan, North Africa. Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- Salt
- 1 kg per 4 kg of limes
- Fermentation time
- one to four weeks
- Time for the brine to form
- about 24 hours
One kilogram of salt is added for every four kilograms of limes.
Fermentation takes between one and four weeks depending on the ambient temperature.
The formation of a brine takes about 24 hours.
How it is made, step by step - 8 steps, each one quoted from FAO Bulletin 134 6.1.1.
Same substrate
Same region
- Bori
- Chamba chukh
- Chhundo
- Ekung
- Eup
- Ginger pickle
- Goyang
- Green mango pickle
- Gundruk
- Hirring
- Inziangsang
- Jackfruit pickle
- Kanji
- Khalpi
- Lime pickle (brined)
- Mesu
- Sinki
- Soibum
- Soidon
- Tuaithur
- Hyderabadi pickle
Fields on this page come from FAO 134. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.