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Cultured Turnips

Brenna May
Fermenting removes all the bitterness of turnips and the finished product is delicate and pairs perfectly with chévre.
Prep Time 15 mins
Course Salad, Side Dish
Cuisine American, European

Equipment

  • 1 Liter/quart Clip top glass jar, sanitized
  • Fermenting weight or small jar, sanitized

Ingredients
  

  • 3-4 turnips washed and spiralized or diced (about 4 cups)
  • 1 tbsp pink salt
  • a few peppercorns

Instructions
 

  • Make sure all your tools are clean and washed with hot soapy water and rinsed.
  • You can sanitize your jars in the dishwasher but I tend to put mine in the oven. I set it to 180°F and place my jars and weights on a cookie sheet with a silicone baking mat to prevent slipping. I leave them in at that temperature for 2-5 minutes while I’m prepping the veg.
  • Remove leaves and “tail” with a clean knife.
  • You can use a mandolin or a sharp chef’s knife and slice the turnips thinly and evenly or dice them into cubes. I used a spiralizer for this batch.
  • Fill your sanitized jar with washed, unpeeled and prepped turnips.
  • Leave 2″ room at the top for placing the fermenting weight… and you’ll still want 1″ room to prevent overflow, but the clip top will prevent explosions.
  • Add 1 tablespoon pink salt or sea salt to the top and fill with warm non-chlorinated water. Insert sanitized jar or weight to keep vegetables submerged. Close lid.
  • If you do not have fermenting or swing lids, set the lid loosely and cover with a towel to keep bacteria out. Wait 3-7 days, depending on your taste.
Keyword turnips