Tourshi literally means soured vegetables in Armenian 🇦🇲. It’s a staple in any Armenian tablescape, served with any kind of meal or even just snacked on right out of the fridge; we love our tourshi. Grandmas outdo each other with their creativity in pickling things beyond the basic cucumbers, which are in fact, usually overlooked and considered boring. A few interesting favorites from my grandma’s blend were green apples 🍏 and green tomatoes–so special and so good!
While we call these pickles, they’re technically fermented since they’re left out at room temperature to grow the good bacteria before any refrigeration happens. This is a great way to get a dose of gut-healthy bacteria into your diet since the veg are infinitely more tasty once they’re fermented. They get just the slightest bit of sourness since we only leave them out for a week so they’re easy to enjoy. Cauliflower is the family favorite around here so we went heavy on it, but feel free to play around with the vegetables in your mix.
This is a foolproof way to ferment your favorite vegetable and always have tourshi as a condiment on your table at all times like a true Armenian.
