Recipe: Lacto-Fermented Turnips

Turnips are an interesting, nutritious alternative to things like potatoes. They are a member of the radish family and can have a bit of a bite to them. When fermented, turnips take on a great tang which mellows out that radish-like bite and makes them a crunchy and delicious pickle for snacking.


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


  1. Make a brine by combining water and sea salt, stirring until salt is completely dissolved. Set aside.
  2. Put 1 tsp. red pepper flakes in each of two quart-size jars. Add sliced turnips,leaving 1-2 inches of headspace in each jar.
  3. Pour the brine over the turnips and red pepper flakes, pushing the turnips down to release any air bubbles. Again, leave 1-2 inches headspace in each jar.
  4. If necessary, weigh the turnips down under the brine to keep them submerged.
  5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  6. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  7. Once the turnips are finished, put a tight lid on the jar and move to cold storage.

At A Glance

YIELD: Makes 2 quarts.