Pickle – Radish (Mula) Ko Achar (Nepali Food Recipe)

(Radish Achar)
INGREDIENTS:

• 2 lb. daikon radish, sliced 1/4-in thick into 2-in lengths
• 1/2 cup ground mustard seeds
• 1 teaspoon turmeric
• 1 tablespoon paprika
• 1 teaspoon timur (Szechwan pepper)
• 2 tablespoons hot chili paste
• 5 tablespoons mustard oil
• Pinch of asafetida
• Salt to taste

DIRECTIONS:

• In a large bowl, combine daikon with one tablespoon of salt and let rest for at least four hours.
• This process accomplishes the extraction of water from daikon.
• Press daikon pieces between palms to squeeze water as much as possible.
• Reserve in a bowl.
• To this, add ground musturd, paprika, timur, chili paste, mustard oil, asafetida and salt.
• Be careful in adding excessive amount of salt as daikon had already been blanched in salt.
• Mix all ingredients thoroughly.
• Put the daikon mixture in a sterilized jar; close lid and allow to rest in a warm place for at least three days for fermentation before serving.
• Refrigerate to store.

Source: http://nepalicooking.tripod.com./achar.htm
Author: Tulsi Regmi