Tourshi, shoghkum (Pickled turnips)

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Tourshi, shoghkum (Pickled turnips)


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


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.

Optional Additional:

1 ½ tsps. dry mustard (½ tsp. in each jar)

3 tsps. Aleppo red pepper ( 1 tsp. in each jar)