Fermented Turnips In 5 Minutes

pickled turnips

A few months ago, a dear friend of mine asked me to make fermented turnips, yet every time I went to the grocery store, it somehow slipped my mind. Last week, I finally remembered, and bought myself a bag of turnips, to ferment! And as soon as I got home, I went straight to the kitchen, to start!

 I sliced a carrot, beetroot, and turnip, and added a few natural flavor enhancers, like mustard seeds, coriander seeds, and black pepper. After a few days, while my veggies were fermenting away, on my shelf, I couldn’t resist the urge to try them, and see how they turned out! Well darlings, they tasted phenomenal!

They were ever so crunchy, and packed with flavor! 🙂 It was as if my taste buds were having a party in my mouth! Seriously, they were that good! So, darlings, let’s brighten up with a batch of these flavorful fermented turnips, that only take 5 minutes to make!

fermented turnips

What you’ll need

Makes 1 quart (1 liter) sized glass jar

1 Carrot, 1 Beetroot, and 1 Turnip

4 Garlic Cloves

1 Tablespoon of Sea Salt

1/4 Teaspoon of Mustard Seeds

A Teaspoon of Coriander Seeds

A Teaspoon of Black Pepper

How To Make Fermented Turnips In 5 Minutes

Add the black pepper, mustard seeds, and coriander seeds to a glass jar with an *air-lock attached.

Next, peel the carrot, beetroot, and turnip, then cut the carrot into circles, and the beetroot and turnip, into long strips. Peel, and roughly slice the garlic cloves, then place all the veggies into the glass jar.

*An air-lock blocks the oxygen from entering the jar. This is important, because the “good bacteria” need an anaerobic, without air, environment to be able to grow. 

fermented turnips

Add the sea salt, to a separate small bowl, and dissolve with a bit of *filtered water. Finally, add it to the jar, and add just enough water to cover the vegetables.

*If your tap water at home tastes just fine, then go ahead and use it.

pickled turnips

It’s important to make sure that your veggies stay under the brine, to prevent mold from contaminating your batch. So, simply place a cabbage leaf, on top of the brine, and weight it down, with a shot glass, or pebble, to ensure that all that goodness is submerged under the brine.

Finally, close the jar, and keep your fermented turnips at room temperature, away from direct sunlight, for 4 – 6 days, then transfer them to the fridge. 🙂

Remember, that sharing is caring, so let your friends in on the fun too! 🙂

pickled turnips

Also, check out my Let’s Ferment section here, for more quick and easy fermented recipes! 

Until next time,

Have A Bright Day xx

8 Comment

  1. Pretty says: Reply

    I love fermented vegetables. These look amazing, will definitely be trying them.

    1. elinork says: Reply

      I know, they’re taste SO good, right? Thanks Pretty, 🙂 I’m sure you’ll love them xx

  2. Mari says: Reply

    I made those vegetables pickled but other than kimchi, nothing fermented in this way! Those jars look great. I will surely try it! Thank you, Elinor, I’m glad to have found your blog! 🙂

    1. elinork says: Reply

      Welcome Mari, I’m so happy that you’re here! 🙂 Thank you for all your kind words! I’m positive you’ll love them xx

  3. Kaiti says: Reply

    I’ve never fermented anything before… April is all about new beginnings and adventures for me. Saving this recipe for then!

    1. elinork says: Reply

      That sounds like a plan Kaiti! Good luck on all your new adventures! 🙂

  4. Tricia says: Reply

    A friend needed to use our log splitter and she came over bearing gifts – including homegrown turnips! I planned to search for a good turnip recipe, but stumbled upon your post first, so fermented turnips it is! Thank you for sharing!

    1. elinork says: Reply

      Oooh, I love the sound of homegrown turnips! They probably taste super fresh! I’m glad you like it Tricia, enjoy, and welcome! 🙂

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