700gturnip or rutabaga(or enough to fill the jars)
1small beet(for colour)
3 to 4cloves of garlic
Shish taouk spices or any inspiring blend(optional)
Water in sufficient quantity**(If the water is highly chlorinated, filter or let it stand in a jug for 30 minutes.)
Pour 2 level teaspoons of salt (10g) into each jar.
Add pepper and spices.
Peel the turnips and beet, then cut into sticks of a size that will fit nicely into your future sandwiches. Peel the garlic.
Pile the turnip sticks vertically with the garlic and beets, until they are tightly packed and cannot rise during fermentation.
Pour in water to submerge the turnips (nothing should stick out).
Add a fermentation weight or a ViscoDisc to keep the vegetables underwater.
Close and gently stir the jars to dissolve the salt.
Make sure that the lids are not too tight, so that the pressure can come out naturally during fermentation.
Place the jars on a small plate to catch any excess liquid.
Leave to ferment at room temperature for about 3 weeks (or more).
Have you tried it?Share and tag @revolutionfermentation!
With time, the turnips will take on the beautiful pink hue of the beet.
Open the jar and taste! Eat as is, submerge in a shameful amount of garlic sauce, or slip into any Middle Eastern-inspired sandwich (kebab, falafel, etc.). Delicious as a raw vegetable, dipped in hummus and baba ganoush.