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Lacto-Fermented Turnips

Turnips are an interesting, nutritious alternative to things like potatoes. They are a member of the radish family and because of that can have a bit of a bite to them.

When fermented, though, they take on a great tang which mellows out that radish-like bite and makes them a crunchy, tangy, and delicious pickle for snacking.

Smaller spring turnips are milder than the medium or large turnips you might find later on in the season. These smaller spring turnips will make a more mild pickle, but you will have to use more of them than given in the recipe.


  • 12 medium turnips, scrubbed well and sliced 1/8 inch thick
  • 2 teaspoons red pepper flakes
  • 6 cups water
  • 3-1/2 tablespoons sea salt

  1. Make a brine by combining the water and sea salt. Set aside.
  2. Put 1 teaspoon of red pepper flakes in each of two quart jars. Add the sliced turnips, packing until no higher than 1 inch from the top.
  3. Pour the brine over the turnips and red pepper flakes, pushing the turnips down to release any air bubbles. Make sure brine leaves at least 1 inch of head space in jar. Weigh the turnips down so that they stay below the brine using one of these methods.
  4. Place a lid on the jar and secure tightly. Allow to ferment at a cool room temperature (65° to 80°F) for 3 to 10 days, burping the jar to release gases for the first few days.
  5. Move to cold storage.


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