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 ...

Photo from Adobe Stock/olindanaSold as a snack by the roadside and by beach vendors all over Sri Lanka, these olives have a great flavour and texture — and once you’ve eaten one, you keep going back for more. They also make a great chaser for a beer or a glass of coconut arrack.Region: Sri ...

Photo from Adobe Stock/Successo imagesThe use of mesu as a pickle and as the base of curries is a long tradition in the hills of Darjeeling and the state of Sikkim in north-east India. Made with fermented bamboo shoots, this very popular pickle has a tangy and sour taste that is hard to ...

 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 ...