Tourshi shoghkum (Pickled turnips)

Jump to: navigation, search

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

1 tbsp. Salt

3 32 oz. Mason jars


Cut tops off turnips and beetroot, and lightly pare.

Slice them 1/8 inch thick, and place them in a stockpot.

Cover with water, and boil until cooked, but firm. Save juice.

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

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

Place dzedzadz in a separate container and add activated yeast.

Allow some time for fermentation.

Place turnips and beetroot in the 3 jars.

Add dzedzadz and yeast mixture, along with salt, and 2 whole cloves of garlic in

each jar.

Add the turnip and beet juice, and mix thoroughly.

Add the turnips and beet slices.

Add enough warm water to jars until they are ¾ full.

Let stand in a warm place for 3 days.

Move to a cool dry place for 4 more days, after which the tourshi will be ready

to be eaten, and the juice drunk.