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.
- 1 pound parsnips
- 1 pound carrots
- 1 tsp. fresh grated ginger
- 1/4 tsp. red pepper flakes
- 2 Tbsp. sea salt
- 4 cups water
- 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 4 cups water to 2 Tbsp. sea salt. Stir to dissolve salt and pour over vegetables, leaving 1 inch of headspace.
- Place the lid on the jar or add the airlock, if using. Ferment at room temperature 5-10 days. If not using an airlock, burp the jars daily to release the fermentation gases.
- Once the initial fermentation period is over, and the carrots and parsnips are as tangy as desired, move jar to cold storage.