To make lacto-fermented foods properly, start with the highest quality vegetables, sea salt, and homemade whey (optional in purely vegetable recipes). You also need quart-size canning jars with metal bands and lids, preferably wide mouth. Adapted from the Pickled Turnips recipe from Nourishing Traditions, page 99.
Then fill as many quart jars as necessary to use up all prepared vegetables.**
Mix the sea salt and water (and/or whey) together so the salt is mostly dissolved.
Leave on the counter in a warm room (usually the kitchen) for about 3 days.
You will know the process is working because the mixture in the jar will be very bubbly.
**This recipe is easily scaled up. How many jars did you fill with your vegetables? Use that information to determine how many cups of water with sea salt -- OR water with sea salt and whey -- you need.
If this ends up too salty, soaking the veggies in water for a time draws off the salt, making them tasty. One could also use less salt, but experimentation would be necessary -- you still need enough salt to suppress the putrefying bacteria.
I usually serve our pickled vegetables topped on a green salad, or as a side with a cold cut type of meal (meat salad, bread, and cheese). These veggies taste bubbly, spicy, and fresh, while offering a great crisp and crunch. I love them!
Lacto-Fermented Turnips and Beets https://traditionalcookingschool.com/food-preparation/recipes/lacto-fermented-naturally-pickled-turnips-and-beets/