Easy Fermented Beets And Turnips Food

LACTO-FERMENTED TURNIPS & BEETS

Steps:

• Make your brine by dissolving salt in water. Simply combine salt and water in a half-gallon jar and stir, stir, stir until the salt dissolves.
• Peel, quarter and slice the turnips and beets.
• Mix them up to incorporate.
• Fill as many quart jars as necessary to use up all prepared vegetables.
• Press down on the veggies to make sure they're packed in well and don't fill up higher than within 1 inch of the top.
• Pour whey, if using, and brine over top.
• Add a grape leaf, if using, to each jar and tuck in around the edges of the vegetables to help keep them submerged.
• Put the lids and bands on the jars and tighten securely.
• Leave on the counter at room temperature for about 3 days. You will know they are fermenting because the mixture in the jar will be very bubbly.
• Transfer the jars to cold storage until you are ready to eat them.

EASY FERMENTED BEETS AND TURNIPS RECIPE

Steps:

• Have ready a spotlessly clean 1-liter (1-quart) glass jar, preferably with an airlock such as this one. No need to sterilize the jar; you can just clean it in hot soapy water or run it through a dishwasher cycle.
• Arrange the beets and turnips in the jar in alternating layers, sprinkling with the salt as you go. When packed tightly, this amount should fill your jar and leave about 3 cm (1 1/2 inches) of space from the top. Don't fill it more than that.
• Top up with the filtered water, leaving 2 cm (1 inch) of space at the top.
• Lock the jar, place it on a shallow soup plate (this is to collect any overflow of juices) and allow to ferment at room temperature for 1 week. You may hear some fermentation chatter after a couple of days -- fizzing, hissing, whistling -- this is all normal and a good sign that fermentation is taking place.
• After 1 week, pop the jar open and have a taste. If the pickles taste just right to you, transfer to the fridge and start eating them. If you'd like the acidity and flavor to develop further, allow to ferment for a few more days, tasting daily, until the pickles are to your taste.
• Once refrigerated, the pickles will keep for over a year. (Amazing, right?)

PICKLED TURNIPS

Steps:

• Divide turnips, beet, and garlic between two 16-ounce Mason jars.
• Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and pour over turnips, leaving 1/2 inch of space on top. Seal jars and refrigerate for 1 week.