Yes, we are here!

At FERMENTATION and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-978-7464 or by email. Stay safe!

Cauliflower and Green Chili Pickle Recipe

Use kauli ra khursani (cauliflower and green chilies) to make a sharp Nepali achar (pickle) that tastes best when fermented in the sun.

| September 2019

Photo from Adobe Stock/Yell Design 


  • 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 ground
  • 1 tsp ground red chili
  • 4 tsp salt, or to taste
  • 1 tbsp ground coriander
  • 1 tsp turmeric
  • 1 cup green chilies, chopped
  • 1/2 cup mustard oil


Dry the cauliflower (traditionally done by spreading it on a clean towel and placing it in the sun for 6 hours or more). Mix the water and spices in a bowl with a wooden spoon. Add the cauliflower and green chilies, and then stir in the oil. Pour the mixture into a wide-mouth jar. Cover the mouth of the jar with plastic wrap. Keep the container in the sun for 3 to 4 days until the contents go sour, then keep inside at room temperature. Shake the container once a day. The pickle will be ready to eat in about two weeks and should be refrigerated once it has fermented. This pickle will keep for months in the refrigerator.

Also from The Nepal Cookbook:

nepal-cookbookThis treasury of recipes from the members of the Association of Nepalis in the Americas represents the best of authentic Nepali cuisine. From festival dishes to simple everyday favorites, the recipes included here reflect the many facets of Nepal's colorful and diverse cultures. Nepali food which is simple to prepare and subtle in flavor is influenced by the cuisines of both India and Tibet. Here are recipes for all the elements of a full-course Nepali meal; appetizers soups and lentils vegetables meats pickles and chutneys rice and breads and desserts. The most commonly used flavorings include cumin red and green chilies garlic ginger Szechwan pepper cilantro and scallions. Special cooking methods and ingredients unfamiliar to a Western audience are fully explained.

From The Nepal Cookbook © 1996, 2011 by Association of Nepalis in the Americas. Reprinted in arrangement with Snow Lion, an imprint of Shambhala Publications, Inc.,  Boulder, CO.



May 16-17, 2020
Nashville, Tennessee

EVENT UPDATE: Unfortunately, we've had to postpone our Tennessee FAIR to 2021 due to COVID-19.


Become a Charter Member Today!


Discover how easy crafting your own money-saving fermented masterpieces can be. 

Become a member today and save as much as 25% off the newsstand price! Get a one-year membership for only $29.95!

As a member of the Fermentation community, you’ll also receive a passport to an array of added benefits specifically catered to food enthusiasts. It all starts with your quarterly magazine package – four handsome premium issues a year that you can confidently reference in the kitchen and proudly display on the coffee table.

Facebook Pinterest Instagram YouTube Twitter

Free Product Informationfermentation

click me