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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. In Iraqi turshi they are then soaked in water and fermented again with date syrup, or with lemon juice and date vinegar.
| Cucumber3 kg | [muhialdin2022] |
| Cauliflower2 kg | [muhialdin2022] |
| Green olives1 kg | [muhialdin2022] |
| Jerusalem artichoke1 kg | [muhialdin2022] |
| Green chilli1 kg | [muhialdin2022] |
| Brine at 12 % salt | To cover the vegetables[muhialdin2022] |
| Date syrup, in water, for the second ferment25 % v/v | 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
Mixed vegetables such as cucumbers, cauliflower, cabbage and peppers are covered in salt brine and left for weeks while lactic bacteria sour them. In Iraqi turshi they are then soaked in water and fermented again with date syrup, or with lemon juice and date vinegar. 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, also isolated from Iranian pickles 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 |
Torshi and turşu cover many pickles; this entry is the brine-fermented kind. The Iraqi turshi medabis ferments twice, first in strong brine and then, after desalting, with date syrup.
Home-made turshi was the likely cause of a botulism outbreak among four Middle Eastern men in the United States. Snyder et al. say a vegetable ferment that fails to reach below pH 4.6 should be discarded, and that in low-salt ferments the pH can rise back above 4.6. That may apply here, because the salt is soaked out before the second ferment. A 2022 review gives Iraqi turshi a shelf life of 10 days at room temperature, recommends eating it within 2–3 days for quality, and says no studies have determined the safety of traditional turshi in Iraq.
Hazards the sources name: Clostridium botulinum, with home-made turshi the likely cause of a botulism outbreak in a US immigrant community.
Every number is labelled with how it is known. How this atlas is made
