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Vegetables from Iran, Turkey, Iraq, the Balkans, the Caucasus, the Levant
Mixed vegetables such as cucumbers, cauliflower, cabbage and peppers are covered in salt brine and left for weeks while lactic bacteria sour them. Many kinds are then rinsed and finished with vinegar, lemon or date syrup; others, especially in Iran, are vinegar pickles that are not fermented at all. Made in 4 steps over 36 days – 56 days. The longest step, cover with brine and ferment, takes 30–40 days (Muhialdin B.J 2022). Salt is 12 % (Muhialdin B.J 2022). Lactiplantibacillus plantarum, the main lactic bacterium in Iranian pickles and Levilactobacillus brevis, Lactiplantibacillus pentosus, Lacticaseibacillus casei and L. paracasei, and Leuconostoc mesenteroides do most of the fermenting.
| Main step | 30–40 daysReported[muhialdin2022] | Cover with brine and ferment |
|---|---|---|
| Salt | 12 %Reported[muhialdin2022] | Cover with brine and ferment |
| Acidity | pH 4Measured[dallal2017] | Second fermentation with date syrup |
| 3 kg | Cucumber[muhialdin2022] |
| 2 kg | Cauliflower[muhialdin2022] |
| 1 kg | Green olives[muhialdin2022] |
| 1 kg | Jerusalem artichoke[muhialdin2022] |
| 1 kg | Green chilli[muhialdin2022] |
| Brine at 12 % salt · To cover the vegetables[muhialdin2022] | |
| 25 % v/v | Date syrup, in water, for the second ferment · Turshi medabis also uses apple cider and tamarind[muhialdin2022] |
| Starter | back-slop (a portion of the previous batch) or spontaneous |
Total time across the recorded steps: 36 days – 56 days
What changes: Washed vegetables are packed into a jar or tank
Output: packed vegetables.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Torshi and turşu cover many pickles; this entry is the brine-fermented kind. Many Persian torshi are vinegar pickles and are not fermented. The Iraqi turshi medabis ferments twice, first in strong brine and then, after desalting, with date syrup.
Home-made turshi caused a botulism outbreak among Middle Eastern immigrants in the United States. Iraqi turshi keeps about 10 days at room temperature but is best eaten within 2–3 days.
Hazards the sources name: Clostridium botulinum in home-made turshi (a botulism outbreak in a US immigrant community).
Every number is labelled with how it is known. How this atlas is made
Turşu is one of the household fermented vegetables of Anatolia, alongside şalgam and hardaliye.
