A few months ago, a dear friend of mine asked me to make fermented turnips, yet every time I went to the grocery store, it somehow slipped my mind. Last week, I finally remembered, and bought myself a bag of turnips, to ferment! And as soon as I got home, I went straight to the kitchen, to start!
I sliced a carrot, beetroot, and turnip, and added a few natural flavor enhancers, like mustard seeds, coriander seeds, and black pepper. After a few days, while my veggies were fermenting away, on my shelf, I couldn’t resist the urge to try them, and see how they turned out! Well darlings, they tasted phenomenal!
They were ever so crunchy, and packed with flavor! 🙂 It was as if my taste buds were having a party in my mouth! Seriously, they were that good! So, darlings, let’s brighten up with a batch of these flavorful fermented turnips, that only take 5 minutes to make!
What you’ll need
Makes 1 quart (1 liter) sized glass jar
1 Carrot, 1 Beetroot, and 1 Turnip
4 Garlic Cloves
1 Tablespoon of Sea Salt
1/4 Teaspoon of Mustard Seeds
A Teaspoon of Coriander Seeds
A Teaspoon of Black Pepper
How To Make Fermented Turnips In 5 Minutes
Add the black pepper, mustard seeds, and coriander seeds to a glass jar with an *air-lock attached.
Next, peel the carrot, beetroot, and turnip, then cut the carrot into circles, and the beetroot and turnip, into long strips. Peel, and roughly slice the garlic cloves, then place all the veggies into the glass jar.
*An air-lock blocks the oxygen from entering the jar. This is important, because the “good bacteria” need an anaerobic, without air, environment to be able to grow.
Add the sea salt, to a separate small bowl, and dissolve with a bit of *filtered water. Finally, add it to the jar, and add just enough water to cover the vegetables.
*If your tap water at home tastes just fine, then go ahead and use it.
It’s important to make sure that your veggies stay under the brine, to prevent mold from contaminating your batch. So, simply place a cabbage leaf, on top of the brine, and weight it down, with a shot glass, or pebble, to ensure that all that goodness is submerged under the brine.
Finally, close the jar, and keep your fermented turnips at room temperature, away from direct sunlight, for 4 – 6 days, then transfer them to the fridge. 🙂
Remember, that sharing is caring, so let your friends in on the fun too! 🙂
Also, check out my Let’s Ferment section here, for more quick and easy fermented recipes!
Until next time,
Have A Bright Day xx