How to make a Probiotic Rich Traditional Indian Pickle(Achar)

The indian pickles better known as "achar" or "urukai" in tamil, has now been acknowledged to be a rich source of probiotics.
This time tested condiment passed down from our ancestors not only preserves vegetables and fruits and prevents wastage during abundance but is a great appetizer and digestive agent in our daily diet.
The homemade ones are the best because the protocols if followed carefully, ensures the growth of good bacteria during fermentation.
There are many variations in making the pickle, depending on cultures and family traditional recipes. In this video i am sharing one that has been passed down to me from mum and have been successfully making pickles for sometime.
Hope you share this with at least one millennial so that the chain does not break and gets passed on to the next generation.

The measurement for the ingredients is as follows
For 8 -9 pieces of lime i used :
Rock salt 4tbs
Sesame oil 2tbs
Fenugreek 1tsp
Mustard seeds 1tsp
Cummin seeds 1 tsp
Fennel 1/2 tsp
Ginger chopped 3tbs
Curry leaves 4 stalks
Asofetida powder 1/2 tsp
Chilly powder 3tsp
Turmeric powder 2 tsp