Torshi Liteh (Tursu) Pickled Vegetables Calories, benefits and nutritions (2024)

FAQs

Torshi Liteh (Tursu) Pickled Vegetables Calories, benefits and nutritions? ›

It is full of vegetables and although it needs too be rested for few weeks before consumption, it is still contains high amounts of more sustainable vitamins and minerals such as calcium, iron, manganese, magnesium, potassium and more. 3.5 ounces (100 grams) of torshi liteh has 27 calories.

ترشی - Torshi (pickle) is a very common side dish in Persian cuisine served alongside rice and khoresh, kebobs and other traditional dishes.

How to Store. Once your chosen pickling time has come to an end and you have opened the jar, store your Torshi Seer in the fridge. They last for years!

Most specifically, foods that are savoury and accompanied by proteins like red meat and dairies like cheddar cheese seem to best pair with this torshi.

Torshi can be served by itself as a starter or with meals and because fermentation is a wonderful way to enhance the enzyme and vitamin content of vegetables, they are an excellent way to assist digestion and help reseed the gut with beneficial bacteria, which strengthens the immune system.

① Torshi is rich in beneficial probiotics which can help improve the balance of good and bad bacteria in your gut, ultimately benefiting your gut health and boosting your immune health and brain health as well.

Fermented pickles are full of good bacteria called probiotics, which are important for gut health. Fight diseases. Cucumbers are high in an antioxidant called beta-carotene, which your body turns into vitamin A.

After opening, keep your torshi sealed tightly in the refrigerator and use only with clean utensils to maintain quality. Like many fermented foods, our best before dates are conservative and torshi never goes bad, it just becomes more sour and less crunchy.

"Pickles will eventually spoil if given enough time. Some may think the acid will prevent mold from growing, but given enough time, the mold will prevail." Tiner says the pickle brine has a lot to do with pickles lasting up to a year past the "use by date".

Why do Koreans eat pickled vegetables? ›

Preserved foods like jangajji were developed to attain a certain level of vegetable consumption during the long, harsh winters on the Korean peninsula.

It is full of vegetables and although it needs too be rested for few weeks before consumption, it is still contains high amounts of more sustainable vitamins and minerals such as calcium, iron, manganese, magnesium, potassium and more. 3.5 ounces (100 grams) of torshi liteh has 27 calories.

Torshi is a pickled vegetable side dish enjoyed in Persian culture. It is the hot sauce or chutney of Persian food. The word “torshi” is derived from the Persian word “torsh,” which means sour.

Torshi is made with garlic, chili peppers, celery, cauliflower, carrots, beets, shallots, cabbage, aubergines (eggplant) and other vegetables, and dried aromatic herbs pickled in vinegar or brandy, salt, and different spice mixtures, which usually include whole black peppercorns, ginger, etc.

Pickling salt is just plain salt: pure Sodium Chloride. Its purity and very fine crystal structure allows it to dissolve quickly and easily, making for beautifully clear pickling brine.

Torshi is made with garlic, chili peppers, celery, cauliflower, carrots, beets, shallots, cabbage, aubergines (eggplant) and other vegetables, and dried aromatic herbs pickled in vinegar or brandy, salt, and different spice mixtures, which usually include whole black peppercorns, ginger, etc.

Fresh cucumbers have a mild, refreshing taste, but once you ferment them, you end up with something different entirely: a salty, sour pickle.

Israeli Pickled Vegetables (Hamutzim - the Hebrew plural for "sour") are a staple at lunch, dinner or for a snack.

Torshi is a pickled vegetable side dish enjoyed in Persian culture. It is the hot sauce or chutney of Persian food. The word “torshi” is derived from the Persian word “torsh,” which means sour.