Turkish Fermented Pickles, known as Turşu, are a delightful and traditional delicacy that offers a burst of flavour and a lot of health benefits. These pickles are not just ordinary pickles; they are a result of a unique fermentation process that enhances their taste and nutritional value.

Vegetable market

Fermentation Process

Turşu is made by fermenting vegetables like cucumbers, cabbage, carrots, and peppers in a brine solution with garlic and you can also add other herbs and spices, such as dill and bay leaves. This fermentation process involves the growth of beneficial bacteria that, not only preserve the vegetables, but also create a tangy and complex flavour profile.

Health Benefits

The fermentation of Turşu leads to the development of probiotics, which are beneficial for gut health. These probiotics aid your digestion, boost the immune system, and promote overall well-being. Additionally, Turşu is rich in vitamins and minerals due to the vegetables used, making it a nutritious addition to your diet.

Ease of Making

One of the best things about Turşu is how easy it is to make at home. With just a few simple ingredients and some patience for the fermentation process, you can create your own batch of flavourful and healthy Turkish pickles. The beauty of homemade Turşu lies in the ability to customize the flavors and ingredients to suit your preferences.

Culinary Delight

Turkish Fermented Pickles are not just about health benefits; they are a culinary delight that adds a zingy kick to any meal. Whether enjoyed as a side dish, added to sandwiches for an extra crunch, or used to elevate the flavors of salads and wraps, Turşu brings a unique taste that is both refreshing and satisfying.

Carrots and cauliflower

Turşu - simple recipe

TurkishFermented Pickles
Prep Time 30 minutes
Fermentation time 7 days
Course Fermentation, Side Dish
Cuisine Turkish

Equipment

  • 1 Preserving jar

Ingredients
  

  • 1 kg Firm vegetables carrots, cauliflower, white cabbage, cucumber, tomatoes, green beans, turkish peppers, paprika's, etc.
  • 5 cloves garlic cleaned and halved
  • 500 ml water filtered
  • 2 tbsp celtic sea salt
  • 100 ml vinegar white or apple cider

Instructions
 

  • Wash and cut the vegetables into bite sized pieces.
  • Put the vegetables and garlic in the jar.
  • Mix the water, salt, and vinegar until the salt is fully dissolved; and pour it over the vegetables.
  • Close the jar and let it ferment at room temperature for 3-7 days.
  • Move the jar to the refrigerator for further flavour development.
  • You can start eating it after 7 days.
Keyword Fermentation, Low Carb, NT, Traditional, Vegetarian, WAPF

Conclusion

Turşu is more than just pickles; it’s a cultural staple that embodies the art of fermentation, healthful eating, and culinary creativity. So, if you’re looking to explore new flavours, boost your gut health, or simply enjoy a tasty snack with a twist, give Turkish Fermented Pickles a try – your taste buds and body will thank you!

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