Ingredients: Cabbage, mushroom, salt, spices, oil, Lactobacillus bacteria
Nutritive value/100 g

1. Total soluble solids - 16 ^o B
2. Lactic acid - 1.18 g
3. Vitamin-C - 3.9 g
4. Protein - 760 mg
5. Anti-oxidants – 77.3 mg
6. Calorie - 64

Key Features:

1. Pickle is prepared through lactic acid fermentation using Lactobacillus bacteria
2. The product is acidic in taste possessing all healthy properties of mushroom.
3. It is a good appetizer which is also useful in digestion of food. 
4. A healthy product with good anti-oxidant properties