It’s another old fashioned recipe from a vintage cookbook! Previous to my reading of this special bit of literature, I thought only cabbage and beets served as a base for fermenting. I was tickled to find an old recipe that was for fermented turnip and was eager to try it! Now I’m eager to try rutabagas as well!
Somehow, unlike I thought, this ferment seems delicate and mild in comparison to the boldness of cabbage and onions! Next time I want to attempt turnips, carrot, dill and garlic. I think it would be ‘out of this world!’ But that’s me, with my peculiar tastes!
I used the “Ideal” Purple Top Milan Turnip (its a heirloom variety) and while I did grate up some of the peel, I did remove 1/3 of it. These guys have kicking flavor in the peel!
Fermented Turnip with Fresh Dill
- 5 lbs (2 kg) turnips
- 10-12 feathery leaflets from fresh dill
- 3 Tbs salt (per 5 lbs)
Directions: peel turnips if you wish for a mild flavored ferment.
- Wash turnips well and remove any ‘bad’ spots, along with any worms
- Place grater on a tray to catch juice.
- And then grate! grate! grate! dumping shredded goods into a crock or large glass bowl.
- When through, transfer grated turnips to crock in thirds, sprinkling 1 Tbs salt over each layer.
- Cover crock with towel and let set 12-24 hrs, allowing salt to pull out the juices.
- After 12-24 hrs, finely chop dill.
- Transfer grated turnip to jars in 1 inch layers, lightly sprinkling fresh dill between each.
- Seal with lid and set in a moderately warm place. Remember to burp the jars for the first 7-12 days!
- And then? Enjoy!