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Vegetables from India
FAO lists tandal achar among the pickled fruits and vegetables of the Indian sub-continent.
A short entry: the sources we found record only what is said here about Tandal achar itself. Its own sources do not record how it is made, so the steps and scenes below are those of Dry-salted lime pickle (nimbu ka achar, salt-only), the closest documented fruit ferment, shown as a guide to the method, not as a record of Tandal achar.
| fruit or vegetable |
Total time across the steps of Dry-salted lime pickle (nimbu ka achar, salt-only): 8 days – 29 days
What changes: Ripe limes are washed and cut into quarters
Only fully ripe limes without bruises are used; slicing the skin is an alternative to quartering. Output: lime quarters.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
FAO lists tandal achar among the pickled fruits and vegetables of the Indian sub-continent.
Every number is labelled with how it is known. How this atlas is made
