Spring-time Torshi-Left

By • April 16, 2015 0 Comments

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Author Notes: Simple, seasonal & nutritious recipe for probiotic-brimming & enzyme-rich lacto-fermented turnips & beets. Add color & zest to any spring-time meal!The Soaked Bean


Makes 1 pint-sized jar

  • 6 turnips
  • 1/8 beet
  • 1 teaspoon unrefined sea-salt
  1. Sterilize lidded glass jar by filling it with boiling water. Let sit, then drain and let cool.
  2. Thinly slice turnips and 1/8 of a beet. Layer slices of turnip in jar, adding slice of beet every so often. Jar should be filled to the top with vegetables.
  3. Add 1 teaspoon of salt to jar. Fill to top with dechlorinated water, covering vegetables completely. Seal jar.
  4. Let ferment for 3 days to 2-weeks. After opening, store in the fridge. Will keep for many, many moons.

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