Difference between revisions of "Tourshi, shoghkum (Pickled turnips)"

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Tourshi, shoghkum (Pickled turnips)
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'''Tourshi, shoghkum''' (Pickled turnips)
  
Ingredients
+
'''Ingredients'''
  
 
3 large turnips
 
3 large turnips
 +
 
1 small beetroot
 
1 small beetroot
 +
 
1 cup dzedzadz (hulled, uncooked wheat)
 
1 cup dzedzadz (hulled, uncooked wheat)
 +
 
2 pkgs. dry yeast
 
2 pkgs. dry yeast
 +
 
1 tbsp. sugar
 
1 tbsp. sugar
 +
 
1 qt. water
 
1 qt. water
 +
 
½ cup warm water
 
½ cup warm water
 +
 
6 cloves garlic  
 
6 cloves garlic  
1 tbsp. Salt
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 +
3 tsps. salt
 +
 
 
3 32 oz. Mason jars
 
3 32 oz. Mason jars
  
Directions
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 +
'''Directions'''
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1. Cut tops off turnips and beetroot, and lightly pare.
 
1. Cut tops off turnips and beetroot, and lightly pare.
2. Slice them 1/8 inch thick, and place them in a stockpot.
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3. Cover with water, and boil until cooked, but firm. Save juice.
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2. Slice them 1/8 inch thick, and place them equally in the 3 jars.
4. Dissolve the yeast in ½ cup warm water, with the sugar.
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5. Keep warm until it activates. (Approximately 15 minutes,)
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3. Dissolve the yeast in ½ cup warm water, with the sugar.
6. Place dzedzadz in a separate container and add activated yeast.
+
 
 +
4. Keep warm until it activates. (Approximately 15 minutes,)
 +
 
 +
5. Place dzedzadz in a separate container and add activated yeast.
 
Allow some time for fermentation.  
 
Allow some time for fermentation.  
7. Place turnips and beetroot in the 3 jars.
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8. Add dzedzadz and yeast mixture, along with salt, and 2 whole cloves of garlic in each jar.
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6. Add ⅓ of dzedzadz and yeast mixture, along with 1 tsp. salt, and 2 whole cloves of garlic to each jar.
9. Add the turnip and beet juice, and mix thoroughly.
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10. Add the turnips and beet slices.
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7. Add enough warm water to jars until they cover the vegetables.
11. Add enough warm water to jars until they are ¾ full.
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12. Let stand in a warm place for 3 days.
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8. Let stand in a warm place for 7 days.
13. Move to a cool dry place for 4 more days, after which the tourshi will be ready to be eaten, and the juice drunk.
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 +
9. Move to a cool dry place for 14 more days, after which the tourshi will be ready to be eaten, and the juice drinkable.

Revision as of 20:30, 14 July 2019

Tourshi, shoghkum (Pickled turnips)

Ingredients

3 large turnips

1 small beetroot

1 cup dzedzadz (hulled, uncooked wheat)

2 pkgs. dry yeast

1 tbsp. sugar

1 qt. water

½ cup warm water

6 cloves garlic

3 tsps. salt

3 32 oz. Mason jars


Directions


1. Cut tops off turnips and beetroot, and lightly pare.

2. Slice them 1/8 inch thick, and place them equally in the 3 jars.

3. Dissolve the yeast in ½ cup warm water, with the sugar.

4. Keep warm until it activates. (Approximately 15 minutes,)

5. Place dzedzadz in a separate container and add activated yeast. Allow some time for fermentation.

6. Add ⅓ of dzedzadz and yeast mixture, along with 1 tsp. salt, and 2 whole cloves of garlic to each jar.

7. Add enough warm water to jars until they cover the vegetables.

8. Let stand in a warm place for 7 days.

9. Move to a cool dry place for 14 more days, after which the tourshi will be ready to be eaten, and the juice drinkable.