Turshia (Fermented Pickled Vegetables)
A crisp medley of pickled vegetables made by fermentation instead of vinegar. Perfect as a side dish or an accompaniment for sandwiches, Turshia is one of the many fermented superfoods that provides beneficial probiotics for your gut health.
Equipment
- 1 Large jar
- Smaller jars for transferring after fermentation
- Saucepan
- Wooden spoon
- Fermentation weights or any non reactive weights
Ingredients
BRINE
- 4 tablespoons pickling salt Kosher or sea salt also works
- 8 cups water, chlorine free any filtered or spring water works
VEGETABLES
- Cauliflower, carrots, pickling cucumbers, peppers, celery, cabbage, green beans, turnips, beets etc. any amount
SEASONINGS
- Fresh dill, bay leaves, peppercorns, cloves, mustard seeds, garlic cloves any amount
Instructions
FOR THE BRINE
- Add about 1 cup of the water to a small saucepan and stir in salt. Heat over low and stir constantly until the salt is completely dissolved.
- Add the warmed salt water to the remaining water and stir well.
FOR THE VEGETABLES
- Wash all vegetables very well and cut into bite sized pieces. Place a few sprigs of fresh dill in the bottom of a large jar. Add some peppercorns, garlic cloves and any other seasonings you are using. Arrange half of the vegetables on top, packing them snugly into each other. Place another layer of dill and seasonings. Repeat until everything is used up. (You can also build your turshia in several smaller jars instead of one large jar.)
- Pour the brine over the vegetables until they are just submerged. Place a fermentation weight on top to keep the vegetables under the brine. It is important that none of them peak above the surface as this can introduce oxygen that can create bad bacteria. If you do not have fermentation weights, place any non reactive object on top to keep the vegetables weighed down.
- Cover the jar loosely with either a lid or a paper towel secured with an elastic band. Put your jar (or jars) in a warm, dark place for 1-2 weeks to ferment. Check and taste the turshia every couple of days to ensure the process is smooth and the turshia reaches your desired level of fermentation.
- Once you are happy with the flavour of your turshia, transfer from the large jar into several smaller jars, cover with lids and refrigerate. Your turshia will keep for several months.