Torshi
Middle East, Afghanistan, Egypt. Region and substrate as published. No source consulted here states its fermentation parameters.
Parameters
None of the sources this site reads states a salt percentage, a temperature, a duration or a terminal pH for Torshi. That is a gap in the published record rather than a gap in this page, and it is not filled in from anywhere else.
Why this is here
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.
English Wikipedia, Torshi, CC BY-SA 4.0.
The published record
| Source | What it says |
|---|---|
| FAO Bulletin 134 Table 2.1 | Listed as pickled fruit and vegetables of the Middle East. Taken by the bulletin from G. Campbell-Platt (1987). |
Same region
Fields on this page come from FAO 134 Wikipedia. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.
Name, region and substrate partly from English Wikipedia (CC BY-SA 4.0) and Wikidata (CC0). Neither supplies a number on this site.