Lime pickle (brined)
Fermented lime - India, Pakistan, North Africa. Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- Held under the brine
- 24 hours
- Hot-water dip
- 60 to 65°C
- Sun-dried after fermentation
- 2 to 3 days
It is important to ensure that the surface is covered with juice, and leave for 24 hours.
The limes are dipped in hot water (60-65°C) for about five minutes.
Dry | Dry in the sun for 2-3 days |
FAO Bulletin 134 6.2.2 - Read from the bulletin's process flow diagram for this product.
How it is made, step by step - 8 steps, each one quoted from FAO Bulletin 134 6.2.2.
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
- Kanji
- Khalpi
- 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.