Side

Pickling & Preserving

This is a combination of two of my favourite ferments: 

(1) The ubiquitous pink turnip pickles (torshi) seen across many Middle Eastern, Slavic, and Balkan cuisines

(2) Beetroot kvass, a fermented drink hailing from Easter Europe 

It works well and given the overlap in technique, it made sense.  Feel free to adjust or change the spices (garlic? ginger? allspice?) or add fresh herbs (parsley or mint?) but I've leaned into citrus notes with lemon + sumac. 

You're left with crunchy tangy pickles and a delicious brine - try a shot in the morning! 

kohlrabi torshi x beetroot kvass 

lactofermentation - wet brining 

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