Hamur Women's Cooperative produces traditional pickles using ancestral seeds

In the Hamur district of Ağrı, members of the Hamur Women's Cooperative are transforming cabbage grown from ancestral seeds into traditional pickles. The production process involves cleaning and chopping the vegetables, which are then prepared using vinegar and rock salt, sometimes alongside carrots. After being stored in barrels for approximately one month, the pickles are ready for consumption.

Local officials, including Hamur District Governor Erkan Minuz, noted that the use of ancestral seeds allows the cabbage to maintain its firmness and texture during the pickling process without softening. In addition to cabbage, the cooperative produces pickles from beans, tomatoes, onions, and purple onions. These natural, additive-free products are highly sought after and are locally regarded as a natural health support during the winter months.