What You Need to Know
Turkish torshi pickling involves a lactic acid fermentation process, where vegetables are submerged in a brine solution and allowed to ferment at room temperature for 2-6 weeks. The fermentation process is facilitated by lactic acid bacteria, such as Leuconostoc and Lactobacillus, which convert sugars into lactic acid.
Steps
- 1.
Torshi Liteh (Persian): Creates complex fermented eggplant condiment
- 2.
Turshiya (Levantine): Preserves mixed vegetables for meze platters
- 3.
Şalgam Suyu (Turkish): Forms base for fermented turnip beverage
The Science
Primary Reaction
Lactic acid fermentation