Recipes

Clean and peel turnips. You can then choose to slice, julienne or grate them. I chose to grate for this batch. It makes for a quicker fermentation and it can be easily added to salads or used as a condiment.

Weigh out the salt. It’s the best way to know exactly how much you used. Word to the wise, also weigh your turnip. You’ll know the exact measurements needed when you make the recipe again. If you feel the turnips are a bit on the larger size, go up the 20 grams of salt.

Place the turnip and salt in a large bowl and using your hands, macerate to help the turnip absorb the salt.

Cover and let rest for at least a few hours, preferably overnight.

There should be liquid in the bowl now. Transfer the pulp into mason jars. I chose larger ones so that I can place a weight on the turnips, making sure they are below the liquid. At this point, if you can’t keep the turnips covered under their own juices, add a little of the fresh water. Just enough to keep things covered.

Either use the lid, cheese cloth, or plastic film to cover. If you are closing the jars tightly, you will NEED to burb them a few times a day. If the seal is looser, you shouldn’t need to do anything.

Wait a few days, taste testing as you go. Within a few days to a week, you will have fermented turnips.

Refrigerate and enjoy!