Mus Chorti Pickle Product Description and Distinguishing Features: Muş boasts a rich culinary tradition, where meat holds a central place in the local diet due to the prominence of animal husbandry. Because the winter season is quite lengthy, families begin stocking up on food before autumn arrives. Various vegetables are preserved for consumption during the cold months. Cabbage, known locally as "kelem," is one of the most commonly eaten vegetables. According to legend, when Lokman Hekim (Lokman the Wise) visited Muş, he noticed that most people were eating cabbage. He anticipated many would fall ill in the spring and that he would have a lot of work. However, he soon discovered that when the snow melted, locals consumed a plant called "uçkun." After investigating, he realized this plant cured the ailments caused by eating too much cabbage. Lokman Hekim famously said, "God has given the ailment, and with it, He has provided the cure." This story illustrates how cabbage has been widely consumed in the region for generations and has become a symbol of Muş’s food culture. Cabbage (known locally as kelem) is preserved for the winter season through various methods, with the most popular being çorti. Çorti is a type of pickled cabbage made by packing small pieces of cabbage leaves into jars along with red pepper, lemon, salt, and water. To achieve a sour flavor, either chickpeas or sourdough are added. Unlike other pickles, çorti is unique because it does not contain vinegar. It is enjoyed both as a side dish and as the main ingredient in a dish called çorti yemeği, which includes cracked wheat and meat mixed with the çorti. Production Method: Ingredients: - 1 large white cabbage (weighing about 3-4 kg) - 280 g rock salt - 15-20 g red pepper - 15-20 g savory herb - 1 lemon - Boiled water - 50 g chickpeas Instructions: 1. Thoroughly clean the cabbage and chop it into small pieces. 2. Place the chopped cabbage into jars, adding the rest of the ingredients. 3. Pour boiled and cooled water to fill the jar to the top. 4. Allow the mixture to ferment for 1-2 weeks until it is ready to eat.