Lacto-fermented Turnips


  • 7 - 8 medium turnips- You can also add hot peppers, peeled and sliced kohlrabi, carrots, and beets
  • 4 cups water
  • 1 tablespoon sea salt or kosher salt
  • 1 fresh jalapeno or other spicy chili pepper (optional)
  • ******


Slice the turnips and any other produce that is going in to the mix. You can julienne, grate or slice into rounds or chunks for a crunchier pickle. If using the hot peppers, remove the stem end, slice in rounds or julienne and toss out the seeds. Loosely pack vegetables into clean glass jars (Wide mouth mason jars work great. They do not need to be sterilized, just clean). Make your brine by combining 3/4-teaspoon salt per cup of water. It is important to use non-chlorinated water because chlorine can interfere with the fermentation process. Filtered tap water is fine. Pour the salt brine over the vegetables. Gently press down on the vegetables to release any air bubbles and to submerge them in the brine. Cover the jar loosely with a lid, cheesecloth or a clean dishtowel. You want your ferment to be able to breathe.  Place the jar on a plate to catch any overflow that may happen once active fermentation gets going.

Leave the jars at room temperature for 3 days. During this time, remove the covers at least once a day and check to see that the vegetables are still submerged in the brine (add additional salt brine if necessary). You should start to see some bubbles on top, which is a sign that fermentation is underway. By the end of the 3 days, the turnips should have a clean, lightly sour smell and taste. Put the jars in the refrigerator (no need to put plates under them at this stage). Wait at least 5 more days for the flavor of your fermented turnips to develop.

Lacto-fermented turnips will keep in the refrigerator for at least 6 months, but are best eaten within 3 months. After 3 months they tend to lose some of their crispness.