Photograph of the finished Torshi

Middle East · Rau củ muối giấm gia vị

Torshi

40 min Hands-on time + 14 ngày waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 800 g
  • Photograph of Carrot Carrot 480 g
  • Photograph of White cauliflower White cauliflower 600 g
  • Photograph of Rice vinegar Rice vinegar 1.4 l
  • Photograph of Garlic Garlic 4
  • Photograph of Fennel seeds Fennel seeds 48 g
  • Photograph of Mint leaves Mint leaves 60 g
  • Photograph of Coriander seed powder Coriander seed powder 32 g
  • Photograph of Salt Salt 80 g

Method

  1. 1 Cut the vegetables into 2 cm cubes, then marinate them in salt for 3 hours and squeeze out all the excess water.
  2. 2 Squeezing out excess water is essential; if the vegetables still contain water, the brine will be weak and they will spoil easily.
  3. 3 Blanch carrots and cauliflower quickly in boiling water for 30 seconds, then rinse with cold water.
  4. 4 Roast the fennel seeds and then coarsely grind them together with coriander seeds and peeled garlic.
  5. 5 Arrange the vegetables in a glass jar that has been rinsed with boiling water, then sprinkle with spices and dried mint.
  6. 6 Pour vinegar over the ingredients until completely submerged, then let it ferment in a dark place for 14 days before eating.
Start cooking