Fermented Carrot Pickle | Traditional Recipe from India

[@carmelinemarcus2102]

Hi Chef. Delicious Carrot Pickle. How long to keep it at the window and how long is the shelf life of this pickle. Reply will be much appreciated. Thank you.

[@HappyBellyfish]

A few hours but it is not necessary. Keeping it in the sun for a few hours will soften the carrots much faster. Keep the lid unfastended so that the bottle can burp and release the gases tat build up. This is done for just for one day in this case to soften the carrots. After this you need to move this bottle into a refrigerator and consume it within 10 days or earlier.

[@carmelinemarcus2102]

@@HappyBellyfish 10 days is ok as in keeping it. Thank you much appreciated.

[@grovermartin6874]

Your lighthearted humour adds a piquant note to the video. Very nourishing to our spirits!

[@traiphineosmond9859]

3 large carrot- grate, Old red chili grind to flakes, 2 tsp black mustered seeds,2 tsp black pepper, 2 tsp salt, black mustard seeds or yellow, handful dried curry leaves and grind rough, , 1 large green chili remove seeds cut to tiny pieces, lemon cut into 2 squeez the juice. (1tsp tumeric optional) mix all togather (ready)

[@Summer-o7j]

No vinegar ? I use oil salt vinegar more simple and parsley chopped

[@milla8292]

❤

[@anniestumpy9918]

I have been making a very similar recipe (from the BBC page, they have a surprising amount of "original" recipes) and I love it. I will for sure try this variant too. Carrots are made for picking, at least for people like me who don't like the veggies go all soggy. I use the rough side of the grate too (not the fine one). Together with Kimchi this is my favorite fermented DIY food :)

[@achimwasp]

@@Summer-o7j The fermentation will be destroyed by vinegar (or at least heavily changed). So no. If you want to eat it at once as a salad then of course you can add vinegar.

[@mariaelenamelendez1511]

I am in Puerto Rico 🇵🇷 Never saw Curry leaves 🍃🤔👩🏻‍🍳

[@maryracine3389]

I have been experiencing severe depression. Interactive videos like yours are helping me reconnect to my creativity and get me back into the kitchen! Thanks! 🙏

[@HappyBellyfish]

I hope and wish many good vibes come to you and thank you very much too , for watching my video🙂

[@Psybergirl1]

Wishing you goodness too Mary. I battle the "black dog" as well. Keep cooking. You've both inspired me to make this delicious pickle. Thank you HappyBellyfish 😊

[@malarmugammunian5098]

Hi,I am a South Indian living in South Africa.I am so excited to have found this delicious recipe.Many thanks and blessings for sharing.🙏🏼

[@HappyBellyfish]

You are most welcome :)

[@Dave_en]

I made this recipe with slight variation in spice mix. I needed the pickled carrot and a drink called kaanji as well. Used asafoetida, fresh ginger julians and three kinds of mustard in little quantity. Great aroma. I have to wait for two more days to taste.

[@simerjittoor4531]

❤

[@srisungazesplash1340]

Can you share your recipe for this? You used fresh carrots or carrots from Pickle ?

[@Dave_en]

@@srisungazesplash1340 Always use fresh carrots and cut them into match stick shape or coarsely grate them if you like it that way. coarsely grind the mustard seeds using mortar and pestle or hand stone grinder. Add boiled and cooled water to the carrot julians in a glass jar or wide mouthed bottle. Pour out the water in a bowl and add salt, turmeric powder, red chilli powder and crushed mustard seeds in it. Mix well and pour it back into the jar containing the carrot. Shake well and place the lid loosely. Just after 24 hours you will find the carrots fermenting. Shake well twice a day and let the gasses escape. After 5 days your probiotic drink is ready and you can have the carrots with salad or as pickle. Then you can store it in fridge for a week.

[@rabbitgirlz4380]

​@Dave_en does it not spoil. I tried kaanji multiple times and always molds on top. You just use water for fermenting so wondering

[@Dave_en]

@@rabbitgirlz4380 Yes, used sterilized water. Add rock salt and himalayan salt 2-3% solution. Then no mould would appear. Add crushed mustard seeds, turmeric powder, a pinch of asafoetida and kashmiri red chilli powder in it and keep in a covered bottle. Release the gases twice a day or replace the lid lightly. After 5 days the drink would be ready. It tastes like pickle water, sour. Always use sterilized equipments if you dont want the drink to get spoiled. If you are using bare hands to cut carrots, then make sure washing your hands with soap water and dry them.

[@lam7750]

Today I made this pickle following your recipe with just a small tweak, that I added a few ginger juliennes and a pinch of hing. It tastes super👌👌 so thank you so much for the recipe as well as the humour while sharing the recipe 👍😄

[@jessegreywolf]

made this last year and it is my favourite spicy pickle ever. Will be making it again this year

[@sanguitasuri8638]

Love the fact a creative guy can teach us to make healthy fermented Indian carrot 🥕

[@fionapereira5938]

I love your sense of humour. Will Make the pickle taste even more delicious. Thank you

[@jobird354]

Hello Shrikan, I made this recipe on Monday 300grams grated carrots. It's Wednesday today and it's gone. It was so delicious, I'll be making it again 😊

[@HappyBellyfish]

So glad that you loved it :) .

[@tanmay_6363]

@@HappyBellyfish can we add vinegar as brine?

[@gailallwn8400]

It is early morning in South Africa and I happened upon this video. A very BIG THANK YOU❤. An absolute pleasure to view. The recipe is brilliant. I'm going to make this TODAY. love the idea of having it both as a salad and as a pickle. You are a super star. Thanks for sharing. 🙏👋⭐ ps; I have my very own curry tree growing in my back garden. Very proud of it since it was given to me 7 yrs ago as a baby and it is now as tall as the roof of my house. 😊

[@HappyBellyfish]

So glad you liked it :). You are blessed to have a curry leaf tree grow like that. I have a tiny plant and I steal at least two leaves and chew it every time I pass by it, my fees for watering it every day :)

[@rheadeshmukh-ez1wi]

​@@HappyBellyfishcan I finely chop fresh curry leaves & add it to the pickle, instead of dried curry leaves?

[@santoksingh5193]

@@rheadeshmukh-ez1wiI suppose you can because this salad cum pickle will be eaten in no time.

[@sylviabraganza1557]

I love your sense of humor.. Makes the food taste more delish!

[@leenapitamber5652]

Just made this...its delicious 😋! Added some ginger and tumeric. Thank you ❤

[@jayadurain96]

I like your carrot instant pickle demo prepration video, with sweet voice

[@elevans5758]

I love to learn Indian recipes. Thank you!

[@gomathisuppiah2449]

Thank you for the recipe & the humour. I think we must touch the food we prepare. We transfer our love through food that way I believe. My secret ingredient, haha. Maybe that's why my food always turn out great 😊 I'll check out the website. Thank you

[@suvasinisubrahmanya3780]

I liked two things, to be honest. The pickle you presented is really easy to make. Add to that, you can eat it without shame! But what attracted me more was your demeanour! I could see a subtle sense of humour there, which is a must in any business; not to make it look like a labor, rather than a teaching entertainment. You were successful there. And, of course, I liked the pickle. I liked your recipe. Liked your tasteful demonstration even Moore. Congratulations, Srikant!

[@HappyBellyfish]

Thank you very much for such nice words, it is very encouraging.🙂🙏

[@daphneruthsebastian1244]

I like that you said if you make it too hot people will look but not eat it and it will last for five years 😂 9:14

[@Yosef_Morrison]

Srikant, isn't there a Indian tradition of touching the food you are cooking so that you transfer good prana and love into the food you are making for others? I've enjoyed carrot pickle in Indian restaurants as a complimentary food served like an appetizer. I've often seen it sliced in thin 2-inch long sticks. I've made my own version with a bit more mustard and my own lacto-fermented lime (limes cut into small pieces and salt brine fermented in a jar in the sun for two weeks).

[@alincoln74]

thank you for sharing this recipe, I just made it and it goes really well with tandoori masala and naan

[@sitaviswanadham5107]

Lovely no oil. Simply superb. Will make it pronto

[@angiet2190]

U did a great job. why r some people criticizing

[@catalhuyuk7]

You’re adorable and hilarious. Love the way you present.♥️🇨🇦

[@HappyBellyfish]

Thank you so much 😀

[@ritaramrathan839]

Thank you for your lovely pickle

[@pdias8469]

It’s real recipe. I have to make right now I mean for lunch. Thanks.

[@silvepereira9221]

Thanks for sharing wonderful recipe

[@Jean-yn6ef]

💚🏜️ I have a friend from India, I will make this to share with her 💚

[@amishamehta209]

Wow..looks tasty.... will try it one of these days...

[@hemaloveseating1816]

Very well made video.

[@preethachaudhury1390]

Add fresh ginger, amba haldi, raw haldi (available in the winters) to this pickle. It will taste excellent 👌 and is a great immunity booster, prevents cold, cough, flu, bronchial problems.

[@judyloupis1010]

What is haldi?

[@rheadeshmukh-ez1wi]

​@@judyloupis1010turmeric

[@rodiabdullah3728]

​@@judyloupis1010 turmeric in Hindi

[@gaianoutreia]

I put some parsley in it, it turn out wonderful! Thank you for the recipe!

[@allongshanks940]

A skewer into the carrot and a speed peeler makes great wide thin pieces and can be very quick.

[@HappyBellyfish]

Great tip!

[@USAPakVlogs]

It’s mouthwatering recipe 👍

[@Aarabal]

Delicious Things Easily 👌👌That’s just what we want. Thank you 💕💕

[@martinimgct]

Thank you for sharing recepi, I will try it

[@Nana-Kunwar]

In pickles, eventually the chillies lose their heat gradually. I use marwar red chillies in pickles I make but after sometime it becomes normal. Maybe the vinegar or lemon juice overwhelmes it. Also the pounded mustard seeds give good tartness. I think everything gets balanced. Grate raw turmeric and add with carrots. I do that with ginger & garlic (no carrots)

[@georgiakardaras3271]

Thank you for getting me into the kitchen. Love your cooking 🍳

[@lindaduplooy2034]

Thank you for this recipe. I'm going to try it out. Blessings from South Africa

[@edwinpillay1409]

Love your recipe and humor 😁, thanks from NYC.

[@anjanavarma4104]

Mouth watering 😋 recipe Thanks for sharing it 🙏 😋 I'm trying soon your recipe.

[@d.parisi]

Best fermented recipe I've seen! I'm going to try this today!

[@Ash_G]

Can you imagine if you went big on all Indian pickles in existence and took ownership of that space here on KZbin? 😊😊😊😊

[@HappyBellyfish]

Thank you , I 'll remember this🙂

[@bishankhor6908]

I'm from Malaysia.TQ for this recipe. Will make soon.

[@nt4231]

Thanks for great pickle

[@novidtoshow]

I always enjoy your videos. You have such a pleasant delivery, and you're an amazing teacher! Thank you for this video.

[@HappyBellyfish]

Thank you so much!

[@michellep1718]

Wow. I love this pickle. I added ginger and tumeric. Unfortunately I don't have any curry leaves so will try it again after I get some. I thought it was going to be too hot but I love it. Thanks!

[@avi......2091]

Go to any indian store u'll find it

[@michellep1718]

@@avi......2091 yes, well i used to live in london and that would have been easy. Here in rural andalicia its a bit harder. They are on the shopping listvfor when i find an asian food shop. Be faster to grow them.

[@avi......2091]

@@michellep1718 wait until indians reach there and open indian stores 😂

[@michellep1718]

@@avi......2091 I can't wait!!! That would be amazing.

[@SekharBanerjee-y8h]

It's a mind blowing outstanding ur recipe

[@peeperthedivine4434]

This looks delicious! Thanks for the recipe

[@vinnettepope8255]

Beautiful salad 🥗

[@SophieBird07]

Whoa! Definitely trying this!

[@pritammulaokar7549]

Great! If you could share pineapple pickle please.

[@josephk.p5866]

കൊള്ളാം ഇങ്ങനെ പച്ചക്കിട്ടൽകുഴഞ്ഞപ്പോകേള ഇതാണ് നല്ലത് you are wonderfull butler

[@jyothijason9979]

Good. It will not ferment . Thats how the picke lasts for an year. Use spoon or fork. The more you meddle with your hand, the more fermentation or,mould or fungus. . Good job.

[@priyaraaman]

please make latest version of Sauerkraut

[@ansuajo]

What a happy delightful presentation 😅

[@INSIGHTSAU]

Looking forward to trying this.

[@nalinikottolli5113]

Will try, looks good

[@pakashume725]

Nice and informative

[@virginiahurley8806]

Beautiful!! Love it!! God Bless!!

[@HappyBellyfish]

Thank you :)

[@janakijupudy3268]

Can you show the thing to look after three days if it's fermentation process?

[@LoveLjubav]

Can someone tell me if you can substitute curry leaf powder for the dry curry leaves. Much appreciated!

[@HappyBellyfish]

apologies , I was away for quite a while. You cannot substitute it with curry leaf powder. You can skip it if you do not have the whole leaves ( dry or fresh ) . Curry leaf powder works great in some spice mixes or it can be added to a green smoothie, or face or hair masks. You can also use it to garnish a rich Indian curry recipe at the end ( about 1/2 a teaspoon sprinkled on top for a portion of 4 )

[@auntdayskitchen6315]

This looks great

[@AmritM23]

This looks awesome! Will definitely try to make it. If I use fresh curry leaves, should I also use a handful of that as well? Thank you.

[@HappyBellyfish]

Thank you 🙂. You can use the same amount.

[@parinismail9520]

Look delicious thank you

[@HappyBellyfish]

Thank you 🙏

[@m.g3347]

I want to know one thing only, do I have to cover with the cloth,so that oxigen will go inside the bottle ,or have to put the tight lid so oxigen does not go inside the bottle.which one is correct ?

[@HappyBellyfish]

You don't need oxygen for the fermentation process to occur here, so you can use a tight lid. Normally this pickle is eaten just after a couple of days or even right away, if you go for longer fermentation, make sure that the carrots are fully submerged in its juice.

[@D-Orro]

I am in Poland and don’t have acces to the curry leaves (I don’t even know what they are😆),otherwise I will definitely make these picked carrots. Sounds delicious… Being soooo spicy ho, it will kill any bugs hiding in my body😆.

[@HappyBellyfish]

😂 you can still make it without the curry leaves.

[@achimwasp]

@@D-Orro Same here in Germany, but you can get them online, e.g. the "great river".

[@D-Orro]

E@@achimwasp thank you so much.

[@tarokondola2573]

WOW THIS LOOOKS YUMMY😊👏 👌 WILLL MAKE SOOOON TO BE SERVED WITH SHOLEY BHTUREY 😊😊😅😂THANKYOU FOR SHARING 😊😘

[@rkh7904]

I cannot wait to try this.

[@sagayagambrun5149]

Blessings!

[@jackie9068]

Thank you Carrots is in season now and l certainly don t want the sweet. Can you do pumpkin pickle or zukinni

[@goldenhands674]

What’s the shelf life??

[@marietteberndsen9587]

Where can I get curry leafs...I live in Portugal. I have the chillies in my garden.

[@sedoff1948]

Nice video.

[@behramcooper3691]

I don't understand. How does it ferment without adding any sugar? Is the sugar content of carrots enough to start the fermentation? I am going to try it though and with turmeric. Thanks for sharing. Can I use vinegar instead of lemon juice?

[@jayantachakrabarty7457]

Do we use any preservative for using it for a longer time?

[@HappyBellyfish]

This pickle is made to last a week in a refrigerator. If you want to preserve it for long then you may want to keep it under the brine.

[@padmapatri8414]

Why not.Its tasty.

[@PratibhaSharma-c1x]

धन्यवाद।मै फरमेंटेड फूड की रेसिपी ढूंढरही थी।

[@navasaussiekitchen]

Nice

[@arleneyana]

Yummy yummy ❤❤❤❤

[@artivedi3887]

Thanku.i needed this

[@Melissa0774]

How do people typically eat this stuff? What do you put it on?

[@HappyBellyfish]

Like any other relish, a tablespoon or two can be added to your salads, and your meals as a side.

[@pranavam9249]

Curd rice , side dish

[@Waiting1989]

Hi chef, what do you suggest if someone living in cold climate wanted to try your healthy pickles. Please reply

[@HappyBellyfish]

This pickle was made during a sunny Russian spring afternoon with single digit temperatures outside. Even if you leave the jar outside on the counter at room temperatures it will soften the carrots in a day or two. This jar should then be stored in a refrigerator so that it can last for up to a week. Since it is not preserved in oil or brine this is not going to last long for several weeks.

[@marietteberndsen9587]

Could I pickle fresh wild mushrooms ?

[@shaheenjunaid3161]

Is it curry patta or bay leaf tezpatta

[@engelaerasmus7609]

It looks delicious. But, can I make it without the chillies? I can not eat anything hot!

[@HappyBellyfish]

Yes absolutely. 🙂

[@LakshmananKannan]

Chef, May I know recip state origination.?

[@faridamohdali7178]

It would be good if u could list out ingredients in English below all yr videos.

[@achimwasp]

Is a click on the provided link to the written out recipe really too much work for you?

[@robertoaguiar8082]

Is there a substitute for curry leaves? I never saw it in my country

[@HappyBellyfish]

There is no substitute but it is totally alright if you skip this ingredient.

[@revacharlotte]

can we make it salt free ?

[@HappyBellyfish]

yes ofcourse !☺

[@rheadeshmukh-ez1wi]

​@@HappyBellyfishdoesn't the salt help to preserve?

[@deepakalra.23]

How many days to ferment before eating and how many days it can last in refrigerator

[@HappyBellyfish]

leave it for 2 days and you can put it rightaway in the refrigerator. It ferments slowly. And consume the whole thing within 10 days of making it .

[@chrismarr4234]

I have the soft carrot from India and just the mix. I want to eat it as soon as finish making it. Do I need to take the moisture out of the carrots and let dry or can I skip the moisture removal and drying method?

[@HappyBellyfish]

No, you don't have to take the moisture out at all. This is a type of relish that lasts just a few days.

[@chrismarr4234]

@@HappyBellyfish thank you for replying 🙏

[@teds.8378]

Do i have to keep it in the sun for 3 days?... We dont get many hrs of sun in a day.😢

[@HappyBellyfish]

You can keep it at room temperature too for a few days and then transfer it to a refrigerator.

[@1970joedub]

Yum!

[@colettebelier9970]

The same can be done with onions. 👏

[@renuagarwal6014]

Isn't adding of lime in pickle is hazardous as it obstructs fermentation kindly clear this point. Thanks

[@HappyBellyfish]

Hazardous - definitely not. It slows down the fermentation but it happens at a slower pace. The carrot is much softer in texture in two to three days time. This is a pickle that cannot be kept for a very long time. Ideally it should be consumed in two weeks time and also stored in a refrigerator since it is not submerged in water or oil.

[@Dave_en]

Lime acts as natural preservative. Anything you add with lime and salt turns into pickle. Even just lime immersed in salt turns into healthy pickle after say 15 days to one month.

[@rheadeshmukh-ez1wi]

​@@HappyBellyfishcan we add oil to this recipe if it helps to preserve longer?

[@kiransharma3065]

Can we also make it with beetroot?

[@HappyBellyfish]

Yes you can :)

[@Kraliezec]

This guy is a comedian. I love the five-year-old pickle joke.

[@traiphineosmond9859]

Then you enjoy it.😂

[@seantynan1]

Brilliant, but I've always been too scared of making pickles... No oil needed?

[@HappyBellyfish]

You won't need any oil. It is not something that is meant to last beyond 10 days , stored in a refrigerator.

[@NicUsher]

I would add the lemon jest too.

[@carinavanacker4638]

Thans