Lacto-Fermented Beets and Turnips

What you’ll need:

  • 2C washed, quartered, and sliced turnips
  • 1- 1.25C washed, quartered, and sliced beets
  • 2Tbsp real salt
  • Water, as needed

How you make it:

  1. Prepare turnips and beets, add them to a quart jar, alternating layers so that the red and white are evenly distributed, leaving 1-1/5 inches of head space.
  2. Combine salt with 2 cups of water. Pour over the vegetable, leaving .5in of head space (just covering the vegetables). weight down as needed.
  3. Cover jar with a lid and an airlock, if using. If you are not using an airlock be sure to “burp” the jars every day to release pent-up gases.
  4. Allow to ferment at a cool room temperature for 3 to 12 days, depending on preference. Longer is usually better, especially for tough root veggies.
  5. Transfer to cold storage.