Description
Turkish torshi pickling is a traditional method of preserving vegetables through lactic acid fermentation.
Technical
Turkish torshi pickling involves a lactic acid fermentation process, where vegetables are submerged in a brine solution and allowed to ferment at room temperature for 2-6 weeks. The fermentation process is facilitated by lactic acid bacteria, such as Leuconostoc and Lactobacillus, which convert sugars into lactic acid.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourTangyUmamiEarthyHerbaceousSpicy
Wine Analogy
Similar complexity to natural orange wine fermentation
Coffee Analogy
Bright acidity reminiscent of Ethiopian natural process coffee