Karonda is an Indian species of Cranberry.

It is very cooling and is a natural cure for digestive problems and skin issues.

This recipe of fermented Karvanda is probiotic-rich and beneficial for a healthy gut. …

Do give it a try…

Fermentation procedure

✅Wash your karvandas thoroughly

✅Use salt that is free of anti-caking agents, which can inhibit fermentation.

✅Use a 1 liter jar that’s clean and dry, add salt 1-2 tbsp add water, karvanda.
Ensure that all the karvandas are fully submerged in the saltwater. You can add some more on top to cover the them completely.

✅Label the jar with the date you started fermentation.

✅In the Summer, the vegetables will ferment faster versus the Winter – which could take up to 7 days.

✅Keep at room temperature for 2-3days, stirring once or twice a day. Then move to fridge, once in the fridge, these will keep for several months. Enjoy

“When to move to fridge”
📌Look for bubbles. The lactic acid fermentation process produces bacteria that release gases which are often visible as bubbles.

📌Trust your nose! Opening the jar after a few days may release a sour, vinegary aroma.

📌Taste the tanginess! Tasting your veggies will also confirm if they are ready to be moved to the fridge. They should taste tangy and DELICIOUS!📌Taste the tanginess! Tasting your veggies will also confirm if they are ready to be moved to the fridge. They should taste tangy and DELICIOUS!