Fermented Scarlet Turnips

When I find beautiful and fresh produce I always wonder if I can ferment it, the answer is generally sure!  I found these beautiful scarlet turnips at farmer’s market and used a few with a roast but had two left over. I decided it was enough to chop up and throw in a mason quart jar. In fact, it was, minus a few I snacked on with salt.  As with all my ferments, I use my general rule of thumb 1 tablespoon of salt for a pint jar and 2 tablespoons of salt for a quart jar. I mixed 2 tablespoons of kosher salt dissolved in fresh filtered water and poured over the turnips. I used a glass weight to keep everything below the waterline and a plastic mason jar lid. I will let it sit 10-14 days on the counter. This is something you can try with any veggies you have around or leftover (raw not cooked vegetables).

{carrots, radish, celery, cauliflower, rutabaga, peppers, zucchini, cherry tomatoes, cabbage, …}

Try it! Why not? If you have a few carrots throw them in a jar to ferment. They are likely to go bad waiting for you to decide where to use them or if you have leftovers from a recipe that you didn’t need.


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