Mula Ko Achar

 

There are many different recipes for Nepalese radish pickle. Some say dry in the sun or oven, and some just use salt to draw out the moisture. Even the spices are different for different recipes. Since it has been very warm, I thought I’d let the warm temperatures do the work of dehydrating the radish. Other than that, it’s a pretty simple recipe. I haven’t seen it on any Nepalese restaurant menu, but it’s common with home-cooked meals.

• 1 large daikon radish (about 1.75 lb)
• 12 hot Thai green chilies, sliced in half
• 1 tblsp coarse salt
• 1/2 cup mustard powder
• 1/2 tblsp turmeric powder
• 1 tsp ghost pepper flakes
• 1 cup vegetable oil

1. Peel the daikon. Cut into 3”x 1/2” sticks.
2. Lay the radish on a large sheet of cheesecloth over paper towels on a cookie tray and set aside at least 24 hours.
3. In a large mixing bowl, mix the remaining ingredients.
4. Add the radish to the mixing bowl and toss thoroughly.
5. Tightly pack the radish into two sterilized 16-oz mason/pickling jars.
6. Leave the jars in a warm place for 10 days, shaking them gently at least once a day.
7. Store in the refrigerator to stop the fermentation.