Our oil free pickles are handmade and are fermented using sea salt. The recipes are based on the South Indian pickling style but without added oil. The salt and spices are added to act as natural preservatives.
Our pickles do not contain any vinegar! Our oil-free pickles contain probiotics, help in digestion and are also a powerhouse of bioavailable vitamins! Below are the top 7 reasons to include fermented and oil free pickle in your daily food routine.
1. Probiotics & Gut Health
Fermented pickles are rich in lactic acid bacteria (LAB), which are natural probiotics. These microbes support a healthy gut microbiome by enhancing digestion, boosting immunity, and reducing inflammation. The fermentation process creates an acidic environment that helps preserve the pickles and ensures beneficial bacteria thrive.
2. Enhanced Nutrient Absorption
Fermentation breaks down anti-nutrients (e.g., phytates) present in vegetables and spices, improving the bioavailability of minerals like iron, calcium, and zinc. Also, spices like turmeric and cumin, further aid in digestion and nutrient assimilation.
Our lemon pickle is rich in bioavailable Vitamin C. The acidic environment caused by the fermentation process reduces the oxidation which degrades Vitamin C.
3. Antioxidants
All our oil-free pickles are abundant with spices like turmeric, fenugreek, and mustard seeds which are packed with antioxidants. Turmeric’s active compound, curcumin, has anti-inflammatory and antimicrobial properties, making the pickle both tasty and medicinal. Further, the lacto fermentation process makes curcumin readily absorbable by the body.
4. Detoxification
The fermentation process produces organic acids, such as lactic acid and acetic acid, which help eliminate toxins, improve liver function, and support metabolic health. Ingredients like ginger in pickles enhance detoxification by stimulating enzymatic activity. Our Lemon Ginger pickle is tangy, has that peppery warmth and is invigorating!
5. Weight Management
Fermented pickles have a low glycemic index. The acetic acid formed during fermentation helps regulate blood sugar levels and improve insulin sensitivity. Spices like fenugreek have been linked to better glucose metabolism, aiding in weight management.
6. Superior Nutritional Integrity
Unlike vinegar-based pickles, lacto-fermentation retains and even enhances vitamins like B12, K, and C. Spices, combined with this preservation method, deliver both flavour and health benefits.
7. Anti-Pathogenic Properties
The acidic pH of fermented pickles inhibits harmful bacteria. The antimicrobial properties of spices like asafoetida and mustard seeds, further enhance their safety and longevity.
The Science of oil free pickle:
- Fermentation Process: LAB convert sugars in the vegetables into lactic acid, creating a tangy flavor and preserving the pickle naturally.
- Role of Salt: Salt prevents the growth of spoilage organisms while supporting LAB.
- Synergy with Spices: Spices not only enhance flavor but act as natural preservatives, antimicrobial agents, and digestive aids.
Including Dhatu’s fermented pickles in your diet is a delicious way to support your overall health while enjoying the rich culinary heritage of South India!
Can pickles be made without oil?
Yes, oil-free pickles are healthier alternatives! They rely on salt or fermentation for preservation and flavour instead of oil. Spices like mustard seeds, turmeric, and chilli powder enhance the taste. Dhatu’s oil free pickles are lacto-fermented and are free from harmful preservatives.
Do oil-free pickles taste different?
The taste of oil-free pickles is lighter and tangier, as the absence of oil allows the flavors of the main ingredients and spices to shine through. They may lack the rich mouthfeel of oil-based pickles but make up for it with vibrant flavors.
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