Fermentation
MouldyC
•
1y ago
•
100%
Lacto-fermented Torshi Liteh
I have some Iranian friends who occasionally bring pickles over to share. I decided to make a fermented version (as my friends usually just use vinegar), and the pickles turned out amazing!
Be warned, this recipe requires a lot of chopping.
I used a recipe similar to the link, but substituted the vinegar with a 2% salt lactoferment. The spicing is crucial to its distinct flavour.
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