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Fermented White Turnips


  • 1 pint small white turnips
  • 1 1/2 tablespoons finely milled sea salt
  • 2 cups water


  • A few hours before you plan on making your pickles, bring two cups of water to a boil. Once it forms bubbles, add the salt and stir until it is dissolved. Remove the hot brine from the stove and let it cool to room temperature.
  • Wash the turnips, trim away the root and stem ends, as well as any imperfection. Cut into quarters.
  • Place the prepared turnips in a pint and a half jar and cover with the cool brine. Set a quarter pint jar in on top of the turnips and fill it with the remaining brine. Press down so that the smaller jar is nestled down in the larger jar as completely as possible.
  • Place the jar on a small saucer to catch any drips. Loosely screw a white plastic lid onto the jar. It keeps out any dust while allowing the ferment to breathe.
  • After three days have passed, start tasting the pickles. When you feel like they have developed the level of tang you want, remove the smaller jar, reapply the plastic lid and refrigerate.
  • They will take anywhere from 3 to 7 days to develop their acids. The amount of time it takes will depend a great deal on the temperature of the spot where the jar is being stored. Cooler places will take longer. A range of 55 to 70 degrees F is ideal.