Pickled Turnips and Carrots Recipe

In the spirit of adventure, and if you’ve never fermented vegetables before, here is a simple recipe that uses a powdered vegetable starter culture (available online and in shops) to speed up the fermentation process.

Ingredients

• 1/4 teaspoon starter culture
• 1/2 cup water
• 1 cup baby turnips
• 3/4 cup carrots
• 2 teaspoons sea salt
• 1/2 teaspoon turmeric
• 1/2 tablespoon ginger, peeled and finely minced
• 1/2 tablespoon curry powder

Directions

Begin by dissolving the starter culture in water; let sit for 10 minutes as you prepare the vegetables. Scrub (not peel) and cut turnips into 1/2" thick slices, and the carrots into small chunks. Add spices, stir to mix, and place into a freshly cleaned, one-pint mason jar. Add dissolved starter, stir, and fill jar to within 2" of lid with filtered water. Be sure vegetables are submerged and tighten lid. Let sit for 5 days, checking daily to be sure that vegetables remain under liquid. Transfer to refrigerator to chill.

Enjoy, both the nutritious and digestible vegetables, and your emerging fermentation skills.