This method of fermentation has been used for centuries. You can use it with any vegetable and it will keep for months — but I prefer the pickle fairly fresh, at about 4-6 days old. I have loosely based this recipe on the Nepalese version; try it in a vegie burger with some grilled ...

 This is Nepal’s kimchi, made with the vegetables from the summer harvest and kept as a staple through the colder months. It is also sometimes made into a curry, but this pickle makes a great accompaniment to dhal and rice and adds a tang to your meals. You can also serve it alongside some ...

Photo from Adobe Stock/Yell Design Ingredients:1 cup cauliflower, cut into small pieces 2 cups boiled water, cooled 2 tbsp garlic, finely chopped 2 tbsp fresh ginger, finely chopped 2 tbsp mustard seeds, ground 5 tbsp fenugreek seeds, dry roasted and ground1 tsp ground red chili 4 tsp salt, ...

Photo from Adobe Stock/sablinstanislavIngredients:1 gallon milk, for paneer 2 tbsp lemon juice 1/4 lb unsalted butter 1 cup heavy cream2 cups milk powder sugar, to taste 1 tsp ground cardamom 2 tbsp pistachio nuts, slicedDirections: To make peda cookies you will first need to make paneer, ...