Many people are not familiar with the wonderful parsnip. This root vegetable is similar in flavor to a carrot, but with a stronger flavor, and often a woodier texture. It has a bright, almost lemony tang to it, making it a good addition to stews.
Parsnips are great in winter dishes, but also make a tasty fermented pickle. When combined with carrots and ginger, as in this recipe, their sweetness plays off the lactic acid bite of the fermented brine and they are quite refreshing.
- About 1 pound parsnips
- About 1 pound carrots
- 1 teaspoon fresh grated ginger
- 1/4 teaspoon red pepper flakes
- 2 tablespoons sea salt
- Water, as needed
- Wash parsnips and carrots well. Remove tops and cut lengthwise into small sticks. Cutting the sticks tall enough to fill jar 1-1/2 inches below the rim is helpful for even packing.
- Place grated ginger and red pepper flakes in the bottom of a quart jar. Place parsnip and carrot sticks atop ginger and red pepper flakes, trying to line them up and pack them in as evenly as possible. Leave 1 inch of headspace at the top of the jar.
- Make a brine of 2 cups water to 2 tablespoons sea salt. Stir to dissolve salt as well as possible and pour over vegetables, leaving 1 inch of headspace. Add more water, as needed. There is no need to add more salt.
- Place the lid on the jar and add the airlock, if using. Allow to ferment at room temperature for 5 to 10 days. If you are not using an airlock, be sure to burp the jars daily to release pent-up gases.
Once the initial fermentation period is over, and the carrots and parsnips are tangy enough to your taste, move them to cold storage.
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