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