Now heat the oil in the pan and slightly fry chili flakes, cumin and mustard seeds till they are aromatic. You'll know by the amazing flavor coming from your pan and filling your kitchen when to turn the heat off!
Now you place your mixture in an airtight vessel like the one shown left and sprinkle the top with a little bit of extra salt. The vent which we have on top of the glass jar means that any air produced by the fermentation process can escape. Let it ferment for three days! |
Use your homemade pickle on your bread, in your sandwich, with salads, potatoes, rice ...
And I simply say: Bon appetit!
Bain sult as do bia!