Torshi Makhlut
Torshi Makhlut (ترشی مخلوط), translated as mixed pickles, is the most common, classic and traditional type of torshi. While many torshis are often overwhelmingly salty, aromatic or acidic, HK's refreshing torshi manages to highlight the subtle flavours beyond these dominant tangs while harmoniously blending them all together. HK's Torshi Makhlut is vegan, gluten-free, GMO-free and handmade with no preservatives.
To make our Torshi Makhlut, we only use the freshest ingredients and organic herbs, handpicked by American farmers. These ingredients are always meticulously washed to perfection. The process starts off with smoking key ingredients over BBQ before the herbs and vegetables are brought together and cut. We make sure to compost any organic waste at this stage. We then let the herbs and vegetables completely dry before mixing them. This process sounds simple but it takes around 12 hours to complete. Once finished, the fresh torshi is then hand-packed into jars and carefully fermented for 7 days before making its way to you!
Cauliflower, Celery, Carrots, Dill, Mint, Apple Cider Vinegar, Black Pepper, Black Cumin & Salt.
HK's Torshi Makhlut is extremely versatile so there are a plethora of ways to eat it! Our favourite way to snack on Torshi Makhlut is having it next to any savoury food with high fat content like steak, burger, fried chicken or grilled cheese sandwiches. Otherwise, try eating HK's Torshi Makhlut next to stews, soups or rice dishes, on top of hot dogs and tacos, or as snack with crackers. Torshi Makhlut is also a perfect dip on your cheese board or charcuterie board. For more ideas on how to use HK's Torshi Makhlut, head over here for our recipes.
Up to 12 months unopened. Up to 12 months opened as long as you keep sealed tightly in the refrigerator and use only with clean utensils. Like many fermented foods, our best before dates are conservative and torshi never goes bad, it just becomes more sour and less crunchy. HK's Torshi is a living product that will continue to develop in flavor and complexity.