SOUR SURPRISE

Fermentation can help make uniquely tangy healthy dishes while also reducing food waste at home

- VIBHA VARSHNEY

DURING A recent family wedding, one of the many discussions among relatives was on extra food going to waste at such events. A relative chipped in about how wastage was avoided traditionally, with the example of the simple potato sabji and puri combination. If left over, guests would simply take some of the dish home to enjoy the next day, she said. But sometimes even this would not help empty the bowl; so the leftover sabji would be fermented to preserve for an extra day or two.

The traditional method of fermentation involves mixing a bowl of the sabji with water, a spoon of ground red mustard seeds or rai, and salt as per taste. In two to three days, you would have a spicy, tangy drink (see recipe). You could also adjust the water level to get the fermented sabji to a curry-like consistency and simply eat it with steaming hot rice.

The preservation of food occurs when lactic acid bacteria (LAB) present in the fermenting ingredients like the red mustard seeds convert the starch present in the potatoes to lactic acid. This acid is a natural preservative and inhibits growth of food-spoiling bacteria and fungi. It also provides a sourness to the food and makes it more tasty. The anaerobic conditions created by addition of water to cover the sabji ensure that only lab can grow.