Have you ever had a shawarma or falafel plate with those delicious purple pickles? They are actually fermented turnips! Making homemade lacto-fermented purple pickled turnips is so quick and easy.
They are a perfect condiment for adding a bit of pizzazz to all sorts of dishes:
- 2 cups of turnips (about 5 small or 3 large)
- 1 small beet
- 1 clove of 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 sticks.
- 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.
- Use kefir whey, sauerkraut juice or a purchased vegetable starter to kick start this ferment.
- In the spring you can find fresh, little salad turnips, which don’t need to be peeled. However, storage turnips have a thick skin that needs to be removed.
- Turnips really like to float, so use a well-fitted weight to keep them below the brine, even if you are using an airlock or a fido jar.