A Qualitative Research On Çil Pickle

Abstract

In this study, it is aimed to record a traditional flavor of the Almus region, Çil pickle. Thanks to its fertile lands, the Tokat-Almus region has developed in the agricultural field, and this has created a rich cuisine culture of its own. The people living in this region have chosen the plants that are beneficial for themselves, and they have often benefited from these plants in times of famine and lack. This research, which was carried out in the Tokat Almus region, where sugar beet cultivation is common, is on pickled Çil. Qualitative data analysis technique was used in the study. Volunteer participants interviewed consist of 8 women and 2 men aged 65 and over in Tokat Almus district. Çil pickled is made by taking 3-5 fresh leaves in the middle of the sugar beet at the time of sugar beet harvest. The awareness of Çil pickled outside the region is very low. For this, it is important to bring it to the literature. By using the parts of sugar beet and many other plants known as waste in the kitchen, it will also contribute to the country's economy by preventing food waste. However, in order to encourage the use of these products in the kitchen, sugar beet leaf etc. It is recommended to carry out studies on the nutritional value of products and their benefits to human health. It is thought that it would be appropriate for the relevant stakeholders to work in cooperation for the geographical registration and promotion of pickled Çil as a local flavor.