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!
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.
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.
This recipe is easily scaled up or down. I have called for enough water and salt to make 1/2 gallon of brine, which is enough brine to cover at least 3 quarts of vegetables.
Don't have enough brine to cover all of your turnips and beets? Make more brine in the same ratio of water to salt.
Have too much brine? Store in a sealed jar at room temperature for a few days and use as needed in other fermenting recipes. If not used within a few days, transfer to a non-glass container, such as an empty milk jug, because otherwise the jar might crack.
Lacto-Fermented Turnips & Beets https://traditionalcookingschool.com/food-preparation/recipes/lacto-fermented-naturally-pickled-turnips-and-beets/