Tourshi shoghkum (Pickled turnips)
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
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.