Traditionally from the Middle Eastern countries, "Torshi" is a pickled vegetable dish sometimes prepared via lacto-fermentation like sauerkraut or with vinegar.
I was lucky enough to present a sauerkraut workshop to a wonderful and ethnically diverse group of ladies, who were interested in learning the art of fermenting.
I was pleasantly surprised when one of the ladies wanted to share with me one of her traditional ferments called “Torshi”.
Sima, who was originally from Iran, made a quick trip back home for me, to pick up a bottle of this traditional food for me to try. The ingredients used vary between regions and Sima’s recipe is from the Mashhadi region, which is the second largest city in Iran and a popular place for people to go on religious pilgrimage.
Sima had made a large supply of Torshi during the summer, only a few months before, but was somehow on her last jar. This was because once her family found out it was available, they were quick to put their hand up for some. After tasting this delightful preserve, I now understand why they value it so much.
It had a rich red colour and sweet smell. The flavour was full, rich and vinegary after fermenting for 4months. The vegetables were tender and the explosion of flavour surpassed any sauerkraut I had every made.
Like all natural lacto-fermentation, Torshi is filled with beneficial bacteria which promotes digestion, health and immunity.
Recipe
Sima was kind enough to share her recipe and photos me with.
Ingredients:
Small Juicy Tomatoes
Celery
Cauliflower
Parsley
Coriander/cilantro
Cabbage
Carrot
Garlic
Nigela Seeds
Chilli - Optional - Leave out if serving to children
Curry Leaves
Cumin powder
Fennel powder
Dried mint leaves
Salt
Step 1: Prepare the tomatoes
The first step is to ferment the tomatoes for 4 weeks. Best done in summer, when they are available and cheap to buy.
Chop and crush the tomatoes to draw out liquid and then put into a container. Close the lid and leave for 4 weeks in a cool and dark place. At intervals return to the jars and crush the tomatoes to draw out the liquid.
Sima said she did not add salt at this stage, but I would be nervous fermenting this way, so I will be using some salt and sauerkraut juice to encourage the growth of the correct bacteria. Seeding the tomatoes with a starter culture like this also speeds up the fermenting time.
First step is to ferment the tomatoes
Step 2: Add the vegetables
After the tomatoes have fermented remove the pulp, skin and seeds using a strainer and put liquid aside and discard the solids.
Now chop your vegetables and add salt if you haven’t already done so in the first step and half fill jars with the vegetable mixture. Then pour the fermented tomato juice over them to fill the jars. Then leave for 2-3 months in a dark cool place to ferment and soften.
2nd Step is to Prepare the Vegetables
Torshi can be served by itself as a starter or with meals and because fermentation is a wonderful way to enhance the enzyme and vitamin content of vegetables, they are an excellent way to assist digestion and help reseed the gut with beneficial bacteria, which strengthens the immune system.
Thank you to Sima for sharing your tradition with me, I look forward to sharing this with my family.
The Cooling Habits Healing Program encourages the use of fermented foods as it helps promote healthy gut bacteria, which is essential for the immune system. To learn more about the program click here.