Bodrum Grape Leaves (Tokat Salamura Yaprak) 950g

In our country (Turkey), vineyard cultivation is carried out in many different regions of our geography. However, 90% of vineyard cultivation for pickled leaves is done in Tokat. Since the grape leaves grown in the Aegean region, especially around Manisa, are thick, hairy and tasteless, table brine is not suitable for the use of Tokat grape leaves. The main best supermarket leaf type used in olive oil wraps is Narince grape leaves, which is the native grape variety of Tokat. Saribahce Brine Grape leaves are made from native Tokat Narince grape leaves.

Bodrum Grape Leaves 950g

Harvest of Tokat Grape Leaf starts in the last week of May and lasts for an average of 1.5 months. Leaf breaking is done from the vineyards once a week. Grape leaves collected in the early hours of the morning are immediately processed to make brine. The carefully collected Tokat grape leaves are bundled. It is scalded with salted boiling water. Adding some salt, it is pressed tightly into large barrels. Fermentation (brine) of the leaves begins. The best supermarket brine process continues for about 40 days. At the end of 40 days, the leaves are ready to be put into the bins. It can wait 2-3 years if it is stored in suitable conditions after being placed in the bins.