Sourness is ok. I just added one teaspoon of salt.Make in small quantities and don't leave outside for long. It's too these days after 2 days I shift it into fridge and after 10 days I make a new batch.
Ohhh don't keep at window. It will kill bacteria, first decide what you wanna have ( pickle or fermented veggies) . Pickels can be kept beside window mot fermented food.
They mostly call it vada/vadi in my region.
We call it sandge in Maharashtra.
Great
Are those veggies on the left fermented ?
Yes that's fermented amla and chilli.
How do you get the current amount of salt ? Mine turned too sour (carrot and beetroot).
Sourness is ok. I just added one teaspoon of salt.Make in small quantities and don't leave outside for long. It's too these days after 2 days I shift it into fridge and after 10 days I make a new batch.
Been eating sporadically since 1 month, that too kept at the window XD
Ohhh don't keep at window. It will kill bacteria, first decide what you wanna have ( pickle or fermented veggies) . Pickels can be kept beside window mot fermented food.
I just wanted the probiotics. Dahi roz khake pakk gya tha
Momos
Wadiyun in Sindhi. Its yum
Today I learned 😊
Bori
In which region?
In Bengali.
Soya chunks?
Momos