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Fermented Lebanese Pink Pickled Turnips Recipe
These Middle Eastern fermented pink turnips are as colourful as they are tasty. And they are a must for any self-respecting shawarmas!
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Preparation Time
20
minutes
mins
Fermentation Time
21
days
d
Course
Side Dish
Equipment
2 x 500 ml (2 cups) wide-mouth jars
Hermetic lid
Glass fermentation weights (or ViscoDisc)
Airlock (optional)
Ingredients
700
g
turnip or rutabaga
(or enough to fill the jars)
1
small beet
(for colour)
3 to 4
cloves of garlic
20
g
sea salt
1
tsp.
black pepper
1-2
bay leaves
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.)
Steps
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!