Have you ever had a shawarma or falafel plate with those delicious purple pickles? They are actually pickled turnips!
The classic recipe uses vinegar, however, I know that anything can be fermented… so I decided to improve these turnips through lacto-fermentation! It was easy, delicious and has become a staple in my fermentation larder.
- 2 cups of turnips (about 5 small or 3 large)
- 1 small beet
- 2 cloves garlic
- 2 bay leaves
- 1 tbsp salt (non-iodized)
- ¼ cup starter (see notes)
- Filtered water to cover (chlorine free)
- Peel the turnips and beet and cut into thin, bite-sized pieces.
- Pack into a sterilized jar with the garlic and bay.
- Dissolve the salt in ½ cup of water, pour over the vegetables with the starter and add more water to cover.
- Use a weight to keep the vegetables submerged, top with a lid, and allow to ferment somewhere cool for 1 week.
- Store in the fridge and consume within 1 month.
-I actually used salad turnips, so I didn’t peel mine, however, if you were to use storage turnips, be sure to peel off that thick skin.
-I used whey as my starter, but you could also use sauerkraut juice or a purchased starter.
-My turnips really liked to float out from under my weight, so I cut a yogurt tub into a perfectly fitting circle to keep them submerged. Alternatively you could use a pint-sized jar with an airlock or a fido, and skip the weight.
-The inspiration for this recipe is from Wonder Crush, and their Lebanese vinegar pickled turnip.