LACTO-FERMENTED TURNIPS & BEETS
Gut-friendly and extra crunchy, these lacto-fermented turnips and beets are naturally pickled, totally raw, and made in only three days of fermenting time. We love the burst of fresh flavor they bring to salads and sandwiches!
Provided by Wardee Harmon
Number Of Ingredients 6
Steps:
- Make your brine by dissolving salt in water. Simply combine salt and water in a half-gallon jar and stir, stir, stir until the salt dissolves.
- Peel, quarter and slice the turnips and beets.
- Mix them up to incorporate.
- Fill as many quart jars as necessary to use up all prepared vegetables.
- Press down on the veggies to make sure they're packed in well and don't fill up higher than within 1 inch of the top.
- Pour whey, if using, and brine over top.
- Add a grape leaf, if using, to each jar and tuck in around the edges of the vegetables to help keep them submerged.
- Put the lids and bands on the jars and tighten securely.
- Leave on the counter at room temperature for about 3 days. You will know they are fermenting because the mixture in the jar will be very bubbly.
- Transfer the jars to cold storage until you are ready to eat them.
Nutrition Facts : ServingSize 0.25 Cup, Calories 9 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 671 mg, Fiber 1 g, Sugar 1 g
EASY FERMENTED BEETS AND TURNIPS RECIPE
Time P7D
Yield For one 1-liter (1-quart) jar.
Number Of Ingredients 4
Steps:
- Have ready a spotlessly clean 1-liter (1-quart) glass jar, preferably with an airlock such as this one. No need to sterilize the jar; you can just clean it in hot soapy water or run it through a dishwasher cycle.
- Arrange the beets and turnips in the jar in alternating layers, sprinkling with the salt as you go. When packed tightly, this amount should fill your jar and leave about 3 cm (1 1/2 inches) of space from the top. Don't fill it more than that.
- Top up with the filtered water, leaving 2 cm (1 inch) of space at the top.
- Lock the jar, place it on a shallow soup plate (this is to collect any overflow of juices) and allow to ferment at room temperature for 1 week. You may hear some fermentation chatter after a couple of days -- fizzing, hissing, whistling -- this is all normal and a good sign that fermentation is taking place.
- After 1 week, pop the jar open and have a taste. If the pickles taste just right to you, transfer to the fridge and start eating them. If you'd like the acidity and flavor to develop further, allow to ferment for a few more days, tasting daily, until the pickles are to your taste.
- Once refrigerated, the pickles will keep for over a year. (Amazing, right?)
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