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
Ingredients
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6
turnips
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1/8
beet
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1 teaspoon
unrefined sea-salt
Directions
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Sterilize lidded glass jar by filling it with boiling water. Let sit, then drain and let cool.
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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.
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Add 1 teaspoon of salt to jar. Fill to top with dechlorinated water, covering vegetables completely. Seal jar.
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Let ferment for 3 days to 2-weeks. After opening, store in the fridge. Will keep for many, many moons.
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