Torshi

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.