Home VegetarianPickles Kashmiri Kohlrabi Pickle

Kashmiri Kohlrabi Pickle

Published under: Pickles

Kohlrabi – 1 kg, only bulbs, washed
Mustard Oil – 1 1/4 cups
Red Chilli Powder – 3 tbsp
Ginger Powder – 2 tsp
Asafoetida – 1/4 tsp
Mustard Seeds – 3 tbsp
Carom Seeds – 1 tsp
Salt to Taste

1. Dry the kohlrabi with a soft cloth and cut the bulb into half.
2. Make 1/3 inch thick slices, without peeling.
3. Dry these slices in the sun for 3 to 4 hours.
4. Heat half the oil, cool and then put aside.
5. In the remaining oil, mix all the spices well with a wooden spoon.
6. Add the kohlrabi, mix well so that the slices are well coated with the paste.
7. Take a large, dry jar and put the spiced slices and any extra oil in the pot.
8. Seal with a polyfilm and then cover the lid.
9. Keep the jar in the sun for 4 to 6 days (9 in winter) and 2 to 3 days (in summer).
10. At first the level of oil rise in the jar and will then settle down.
11. When the oil settles down, pour in the remaining oil so that the mixture is covered with oil.
12. Keep in the sun for a few more days.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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