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About Us
Why Choose Us
About Mukli
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Fresh & Organic Product
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Natural Process
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Homegrown Goodness
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Back Story
Tales of Mukli
The brand MUKLI is named after a village located at Solukhumbu district in Nepal. It was established in 2019 for the purpose to provide good quality products to its consumers. Mukli is a beautiful village located in the eastern part of Nepal, surrounded by the magnificent Himalayan mountain range. The village is situated at an altitude of approximately 2,000 meters above sea level and is known for its stunning natural beauty, pristine air, and serene environment.
The village is also known for its organic farming practices and produces a variety of fresh fruits and vegetables. The local cuisine is a blend of traditional Nepalese and Tibetan dishes, with a focus on locally sourced ingredients. Overall, Mukli is a charming village that offers visitors an opportunity to immerse themselves in the natural beauty and rich cultural heritage of Nepal.
Timeline
How it’s made
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01
Brining
The first step in making pickles is to soak the vegetables or fruit in a solution of salt and water, known as brine. This helps to draw out moisture and preserve the texture of the pickles. The vegetables or fruit are typically left in the brine for several hours or overnight.
02
Flavoring
After brining, the vegetables or fruit are rinsed and then flavored with a combination of spices, herbs, and other flavorings. This can include ingredients such as dill, garlic, mustard seed, or chili peppers, depending on the desired flavor profile.
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03
Fermenting
Once the vegetables or fruit are flavored, they are either canned or fermented to preserve them. Canning involves packing the pickles in jars and processing them in a hot water bath to create a seal. Fermenting involves leaving the pickles in a brine solution and allowing the natural bacteria to ferment them, which produces lactic acid and creates a tangy, sour flavor.
04
Storage
Finally, the pickles are stored in a cool, dark place until they are ready to be eaten. Canned pickles can be stored for several months or even years, while fermented pickles should be eaten within a few weeks to a few months.
