An ancient way to ferment any veg ๐น๐ท #shorts
Find the full recipe in my book Naturally Vegan (link in bio) ๐
27 Replies to “An ancient way to ferment any veg ๐น๐ท #shorts”
I made it once, it turned to blue. I don't know why.
It's anatolian, not turkish
How can anything ancient be associated with the ottomans?
Closing the lid on that jar while fermenting inside is actually dangerous. If the fermentation process releases enough gas, you have built yourself a nice little glass bomb. Stay safe, folks!
Ahh, i loved to go to the turลu shop on a hot summers day and drink a glass of that juice.
Tursu is everyones every human populations dish I thought. Yes, my ancestord did turลu, but many other ancient civilizations did too. Lets not say ottomans were the first๐ , as a turk, ottoman empire is our latest ancestor(lets say immediate family even). And with tursu being a salt based fermented food storage way, being half nomadic, ancient turks, and ancient other civilisations troughout the world took advantage of it whenever possible. I dont believe anyone can realistically say we invented pickling๐ . Sure anatolia having a big salt lake in the middle, and salt mountains, and having seasides, can be an early riser, but one cant be sure, especially no salt places, and same I did it first can be said by peoples near every salt lake/s, inner seas(hi hazar sea๐and its equavalents around the world๐) (hi to himalaya mountains while were at Asia) and yes any seaside with a capacity to evaporate water from seawater…. Meaning maybe nearly half of the habitable inhabited at the time land๐ ๐ณ… other half of humanity being as much near / around fresh water as possible ๐ …
There is a pseudo pickle recipe too, but is unfermented, where you boil the veggies in a pickle broth like broth shown here without chickpeas, and serve with said broth or just vinegar garlic. this is for when you don't have pickles but want some asap. And can be made without salt so good for less salt diets, which normal pickles are a big no no. One can experiment with unusual pickle veggies or use whatever's at your fridge this way and get their results in an hour, to waiting for a week at least๐ . Very student/budget friendly. Don't boil until soft, leave a bit crunch to them๐ . Yum.
Vinegar is pickling-this isnโt fermenting?
The recipe is somewhere between 800 to 80 years old.
Sorry, but this is NOT FERMENTATION. Since you are adding vinegar you are not fermenting the vegetables, you are pickling them. Vinegar is not allowing any probiotics to ferment in the vegetables, so you just have pickling which is tasty but has zero health benefits. Learn about a subject before you make a video about it, otherwise you are just misinforming the viewers.
Tursu is Iranian origin, not Turkish… torล in Farsi means sour. It's bad enough Turkish culture has erased indigenous culture. No need to attribute things from another local culture.
Bro itโs fuckinโ pickle brine is not Turkish
Please try any Kashmir traditional dish
what do you do when there is a small layer of white thing in it ?
there is also many variant of โTorshiโ in persian cuisine.
You should do a quick fact check before you spread misinformations. Tursu isnโt a traditional turkish or ottoman recipe. It dates back to ancient Mesopotamian and Persian times. Even the etymology of the word is iranic. Turs or Tirs means sour in Persian and Kurdish and is a stable in their traditional cuisine.
Just because you visited Turkey, you should not introduce every cuisine of that region as Turkish!!!
Because of your channel I know for a fact that Turkish cooking or cuisine is just awful in every f**** way.
Ohhhh turลu juice ๐ tastes amazing
Tursu is made with lemon juice, convince me otherwise. ๐
Can this be refrigerated for fermentation or should it be kept at room temperature?
Turลu is Turkish. Dont pay attention to Persian trolls.
I could never drink pickle juice like that haha, but I usually use it as an ingredient in cooking to not let it go to waste!! Itโs great in cucumber soup, or if you marinade tofu in it the taste kinda resembles feta cheese, itโs great for sandwiches or salads.
Sorry can anyobe tellme How much water/vinager/salt should I use to try this?
IF YOU DON'T MAKE PUTTU AND KADALA CURRY. I'll UNSUBSCRIBE! Alla pinne. Kore kaalayi ๐
I made it once, it turned to blue. I don't know why.
It's anatolian, not turkish
How can anything ancient be associated with the ottomans?
Closing the lid on that jar while fermenting inside is actually dangerous. If the fermentation process releases enough gas, you have built yourself a nice little glass bomb. Stay safe, folks!
Ahh, i loved to go to the turลu shop on a hot summers day and drink a glass of that juice.
Tursu is everyones every human populations dish I thought. Yes, my ancestord did turลu, but many other ancient civilizations did too. Lets not say ottomans were the first๐ , as a turk, ottoman empire is our latest ancestor(lets say immediate family even). And with tursu being a salt based fermented food storage way, being half nomadic, ancient turks, and ancient other civilisations troughout the world took advantage of it whenever possible. I dont believe anyone can realistically say we invented pickling๐ . Sure anatolia having a big salt lake in the middle, and salt mountains, and having seasides, can be an early riser, but one cant be sure, especially no salt places, and same I did it first can be said by peoples near every salt lake/s, inner seas(hi hazar sea๐and its equavalents around the world๐) (hi to himalaya mountains while were at Asia) and yes any seaside with a capacity to evaporate water from seawater…. Meaning maybe nearly half of the habitable inhabited at the time land๐ ๐ณ… other half of humanity being as much near / around fresh water as possible ๐ …
There is a pseudo pickle recipe too, but is unfermented, where you boil the veggies in a pickle broth like broth shown here without chickpeas, and serve with said broth or just vinegar garlic. this is for when you don't have pickles but want some asap. And can be made without salt so good for less salt diets, which normal pickles are a big no no. One can experiment with unusual pickle veggies or use whatever's at your fridge this way and get their results in an hour, to waiting for a week at least๐ . Very student/budget friendly. Don't boil until soft, leave a bit crunch to them๐ . Yum.
Vinegar is pickling-this isnโt fermenting?
The recipe is somewhere between 800 to 80 years old.
Sorry, but this is NOT FERMENTATION.
Since you are adding vinegar you are not fermenting the vegetables, you are pickling them.
Vinegar is not allowing any probiotics to ferment in the vegetables, so you just have pickling which is tasty but has zero health benefits.
Learn about a subject before you make a video about it, otherwise you are just misinforming the viewers.
Tursu is Iranian origin, not Turkish… torล in Farsi means sour. It's bad enough Turkish culture has erased indigenous culture. No need to attribute things from another local culture.
Bro itโs fuckinโ pickle brine is not Turkish
Please try any Kashmir traditional dish
what do you do when there is a small layer of white thing in it ?
there is also many variant of โTorshiโ in persian cuisine.
You should do a quick fact check before you spread misinformations. Tursu isnโt a traditional turkish or ottoman recipe. It dates back to ancient Mesopotamian and Persian times. Even the etymology of the word is iranic. Turs or Tirs means sour in Persian and Kurdish and is a stable in their traditional cuisine.
Just because you visited Turkey, you should not introduce every cuisine of that region as Turkish!!!
TURKEY MENTIONED AWOOOOO TURKEY TURKEY TURKEY ๐น๐ท๐บ๐น๐ท๐บ๐น๐ท๐บ๐น๐ท๐บ๐น๐ท๐บ๐น๐ท๐บ๐น๐ท๐บ๐น๐ท๐บ NE MUTLU TรRKรM DฤฐYENE!!!! ๐น๐ท๐บ๐น๐ท๐บ๐น๐ท๐บ๐น๐ท๐บ๐น๐ท๐บ๐น๐ท๐บ๐น๐ท๐บ๐น๐ท๐บ๐น๐ท๐บ๐น๐ท๐บ๐น๐ท๐บ๐น๐ท๐บ๐น๐ท๐บ๐น๐ท๐บ
What's Unnava!!
Because of your channel I know for a fact that Turkish cooking or cuisine is just awful in every f**** way.
Ohhhh turลu juice ๐ tastes amazing
Tursu is made with lemon juice, convince me otherwise. ๐
Can this be refrigerated for fermentation or should it be kept at room temperature?
Turลu is Turkish. Dont pay attention to Persian trolls.
I could never drink pickle juice like that haha, but I usually use it as an ingredient in cooking to not let it go to waste!! Itโs great in cucumber soup, or if you marinade tofu in it the taste kinda resembles feta cheese, itโs great for sandwiches or salads.
Sorry can anyobe tellme How much water/vinager/salt should I use to try this?
IF YOU DON'T MAKE PUTTU AND KADALA CURRY. I'll UNSUBSCRIBE! Alla pinne. Kore kaalayi ๐