Greek fermented vegetables!
Tourshi is a dish made of vegetables that are salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation. The great thing with Tourshi is that it is very versatile; you can choose your favorite veggies! Additionally, it is super healthy being low in calories, high in vitamins A and C and contains at least 10 different minerals and 34 amino acids. You can get creative and add cloves of garlic and red pepper flakes to the mixture to spice it up a bit!
An easy and delicious dish that is worth the wait!
Here is a list of great vegetables to ferment:
Winter veggies:
- Cabbage
- Carrot
- Cauliflower
Summer veggies:
- Green tomatoes
- Green beans, Celery
- Green horn pepper
Ingredients:
- Large 2 liter heat resistant jar with lid
- 2 tablespoons of high-quality salt
- 2 cloves of garlic
- Coldwater for summer vegetables / boiled water for winter vegetables
Method:
- Wash, chop, slice and cut your chosen vegetables and place them into the jar. (Don’t overpack it, leave some room for the mixture.)
- Add the salt to the jar and top with water (cold or boiled depending on the vegetables) until the jar is full to the rim. Close the jar securely.
- Leave in the fridge for at least three days. After three days stir the jar and check the flavor. If the vegetables taste salty with a slightly sour taste, they are ready. If not leave them a little longer.
This recipe is about trial and error with the amount of salt/water you use, so be patient and trust your taste buds!