Kanji
Fermented carrot - India, Pakistan. Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- Formula
- Per kg grated carrot: 7 litres water, 200 g salt, 40 g crushed mustard seed, 8 g chilli powder
- Fermentation time
- seven to ten days
- Vessel
- A glazed earthenware vessel, almost sealed, with a hole for gas
Each kilogram of grated carrot is mixed with 7 litres of water, 200g of salt, 40g of crushed mustard seed and 8g of hot chilli powder.
The mixture is then allowed to ferment for seven to ten days.
The mixture is then placed in a glazed earthenware vessel, which is almost entirely sealed, leaving only a tiny hole for gases released during fermentation to escape.
How it is made, step by step - 5 steps, each one quoted from FAO Bulletin 134 6.3.5.
Same substrate
Same region
- Bori
- Chamba chukh
- Chhundo
- Dry-salted lime pickle
- Ekung
- Eup
- Ginger pickle
- Goyang
- Green mango pickle
- Gundruk
- Hirring
- Inziangsang
- Jackfruit pickle
- 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.