Fermented Turnips

posted in: Recipes | 0

Fermented vegetables are yummy and super nutritious, providing natural probiotics for your digestion and immune system. I’ve been making sauerkraut for about 10 years (see my sauerkraut saga) and have learned all I know from Sandor Katz. His new book, The Art of Fermentation, is the most comprehensive book I know of.

Here is a simple way to ferment the turnips in our basket:

2 lbs turnips, scrubbed, un-peeled and cut thinly (I use this mandoline)
1 quart filtered water (don’t use tap water, as the chlorine inhibits fermentation)
1.6 ounces sea salt (about 3 tablespoons)

Combine water and salt in a 1/2 gallon jar, shaking to dissolve salt. Add thinly sliced turnips and press down so the turnips are completely submerged in brine. Loosely put on lid and leave on the kitchen counter (away from direct sunlight), checking at 2 weeks, making sure the lid’s not too tight (you don’t want an exploding jar). If it tastes good to you at that point, store in the refrigerator. If you like a more fermented product, check again at frequent intervals until it’s reached the desired flavor.

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