The fermented food has lately been on a high roll. The pickles and other fermented food and drinks always had a special soft in my heart.  The sweetness and the tang of fruits, veggies, and meat, that is brought out by the microbial action is something that I miss a lot when I am away from home.

My mother loves to make pickles and has been an inspiration for food and specially fermented ones. The Pickles she taught me are out of the world. For the love of food in Fermilicious, I used various preserving agents such as salt, sugar, vinegar, oils, and other ingredients for preparing the food that mine original and what I learned.

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Pickled Beet Eggs

In India, we usually pickle using salt and oils, and vinegar is more or less out of the equation. Taking both eggs and vinegar converting into pickled beet eggs was something new at my home. And when I proposed the idea, all were “Aaaaghh, ye bhi kuch hota hai.”, followed by, “Bna le, tu kuch uuth patang krta rhta hai.”

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