Hello everyone, if you really know Nepalese cuisine you know that we use pickles for a lot of meal, main or simple snack. Within these pickles, Mula ko Achar, or Radish Pickle is one of the most famous and savory. Check my video recipe if you want to know how to make. What is your favourite pickle type?
Although you have less views and likes, Interestingly after watching 3-4vedeos for this recipe, your one is the wright one how my mother used to do. Thank you, will try soon.
Hello nice video. after we open the ready achar do we store in fridge or just add oil and leave it at room temp? i don’t want it to get mouldy so asking. Thanks😊
Thank you so much. You can leave it at room temp for sometime as like you said but make sure it's a dry place. However I like to keep it in the fridge which slows down the rapid fermentation so the achar stays tastier and without mould.
Hello everyone, if you really know Nepalese cuisine you know that we use pickles for a lot of meal, main or simple snack. Within these pickles, Mula ko Achar, or Radish Pickle is one of the most famous and savory. Check my video recipe if you want to know how to make. What is your favourite pickle type?
Fantastic I will definitely try
Thank you, go ahead!
Wow, look so yummy
Wow...looks so yummy
Although you have less views and likes, Interestingly after watching 3-4vedeos for this recipe, your one is the wright one how my mother used to do. Thank you, will try soon.
Glad! Let me know how your one goes. Thank you.
That's probably because people nowadays are all about 'instant', forgetting that pickling is not about instant.
You should have explained everything with your voice 🤗🤗 Mitho xa hai achar malai ta kham kham lagyo 😊😍
Thank you❤ i made it following your receipe it taste good
Glad you like it, thank you for trying @preeti
Hello nice video. after we open the ready achar do we store in fridge or just add oil and leave it at room temp? i don’t want it to get mouldy so asking. Thanks😊
Thank you so much. You can leave it at room temp for sometime as like you said but make sure it's a dry place. However I like to keep it in the fridge which slows down the rapid fermentation so the achar stays tastier and without mould.
Never tried fermeted reciept. Looks good. Thank you
Give it a try once, you will like it. Thank you.
Can i use mustard seed directly which i get from my garden?
Yes of course but to get a better aroma dry pan roast first and crush it.
This looks delicious! Thanks!
Indeed! Thank you.
Tqs
Nice one
Thank you
🤩 wow
Can u plz describe how it should taste after when it’s ready to serve !!!
Taste like fermented spicy, savory, smoky flavour from the mustard seeds and still the radish is crunchy.
Plastic ko bottle ma halna meldaina hajur
You can try and see. I never use plastic bottles though!
Do we have to dry chilli and ginger
It's better but you can use them with out drying too.
Can we add extra oil in the jar?
You can but not much
Did u add ginger too
Yes, I did :)
Can we use other oil instead of mustard oil?
You can for example vegetable oil, sunflower oil etc. Enjoy!
@@PabsKitchen ohh thank you ❤️
😋😋😋😋
Can i use white mustard seed?
I never use it for this type of pickles but you can try it. Make sure it's toasted properly before using
@@PabsKitchen thankyou
at least u should mention the amount of spices clearly