DIY FERMENTED VEGETABLES RECIPE | EASY FERMENTED VEGETABLES
Steps:
- Combine salt and water in a measuring cup and stir until the salt is dissolved. Let it come to room temperature before adding to the vegetables
- Place the remaining ingredients in a clean, dry jar.
- Pour the salt water over the vegetables, leaving at least 1 inch of headspace at the top of the jar.
- If necessary, add more water to cover the vegetables.
- Cover the jar tightly and let it stand at room temperature for 2-3 days. If any mold or scum has formed on the top, simply remove.
- Check for the 3 signs (as above) to assess if the fermentation process is successful.
- After the fermentation process is complete, transfer the jar to the refrigerator.
- These fermented vegetables will last for at least a month or longer in the refrigerator.
Nutrition Facts : Calories 44 kcal, CarbohydrateContent 8 g, ProteinContent 2 g, FatContent 1 g, SaturatedFatContent 0.2 g, SodiumContent 42 mg, FiberContent 2 g, SugarContent 2 g, UnsaturatedFatContent 1.1 g, ServingSize 1 serving
CARROT PEAS DRY VEGETABLE | PEAS & POTATO DRY VEGETABLE ...
This antioxidant rich, zero trans fat, gluten free, lactose free, no dairy and no added sugar dry vegetable recipe that is perfect for beginners and masterchefs. The popular vegetarian and vegan indian recipe is a perfect lunch and dinner main course dish. The savoury dish goes well with bajra bhakri, chapati with oil, wheat bhakri or nachni bhakri.
Provided by Fitterfly
Categories Lunch Dinner
Cook Time 15 minutes
Yield 1
Number Of Ingredients 11
Steps:
- In a kadhai, heat oil, add rai and jeera to it and allow it to crackle
- Add hing, ginger garlic paste and saute well
- Next, add carrot, peas, potato, saute well and add salt, red chilli powder, garam masala and mix well
- Serve hot with chapati
Nutrition Facts : Calories 109.39
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