Turnips are an interesting, nutritious alternative to things like potatoes. They are a member of the radish family and can have a bit of a bite to them. When fermented, turnips take on a great tang which mellows out that radish-like bite and makes them a crunchy and delicious pickle for snacking.
15 minutes
35 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Fermented Vegetable Kit
Fermented Vegetable Kit
$28.69
Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!
This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.
Grey Celtic Sea Salt
INGREDIENTS:
- 6 cups water
- 3 1/2 Tbsp. sea salt
- 12 medium turnips, scrubbed well and sliced 1/8 inch thick
- 2 tsp. red pepper flakes
INSTRUCTIONS:
- Make a brine by combining water and sea salt, stirring until salt is completely dissolved. Set aside.
- Put 1 tsp. red pepper flakes in each of two quart-size jars. Add sliced turnips,leaving 1-2 inches of headspace in each jar.
- Pour the brine over the turnips and red pepper flakes, pushing the turnips down to release any air bubbles. Again, leave 1-2 inches headspace in each jar.
- If necessary, weigh the turnips down under the brine to keep them submerged.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Once the turnips are finished, put a tight lid on the jar and move to cold storage.
