Tursha: Fermented Green Beans with Carrot and Garlic for Winter
A delicious Armenian dish — a great spicy snack! What's notable about tursha is that it's made without a drop of vinegar: the vegetables are preserved by lacto-fermentation. And the process couldn't be simpler.
Cooking method
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Step 1:
Boil the beans for 5–7 minutes, but keep them firm.
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Step 2:
Drain the beans in a colander.
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Step 3:
Grate the carrot on a coarse grater. Chop the hot peppers.
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Step 4:
Crush the garlic cloves, skins and all.
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Step 5:
Pack a jar in layers: beans, garlic, a little pepper, carrot — tamping down firmly — and continue in the same order until the jar is full (leave about 4 cm / 1½ inches of headspace at the top). Boil 1 liter of water, stir in the salt, and let it cool. Pour the cool brine into the jar. Leave it at room temperature for a day, uncovered. Then close it with a tight lid and put it in the refrigerator.
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Step 6:
The tursha is ready in 7 days. You can eat it right away, drizzled with vegetable oil and sprinkled with chopped onion, or you can drain the brine, pack it into a sterilized jar, and pasteurize it (25 min for pint jars, 35 min for quart jars), then seal.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- String beans - 24 kcal/100g
