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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Equipment
Sabzi Khordan (Persian): Provides acidic counterpoint to fresh herbs
Khoresh Bademjan (Iranian): Adds fermented depth to eggplant stew
Mast-o-Khiar (Afghan): Incorporated into yogurt dips for tang
You're reading one of techniques available free. Full library with Gastronome.
Surface mold
Cause: Insufficient submersion in brine
Fix: Skim mold, add 1% salt to brine
Over-softening
Cause: Excess fermentation time
Fix: Reduce fermentation to 3-5 days max