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How to make fermented beets and turnips square image

Fermented Beets and Turnips Recipe

Summer Yule
These fermented beets and turnips are delicious as a salad topping, on a grain, or on a burger! If you make your own sauerkraut, try this next!
5 from 2 votes
Prep Time 20 mins
Cook Time 0 mins
Fermenting time 3 d
Total Time 3 d 20 mins
Course Slow Food DIY
Cuisine Eastern European
Servings 8
Calories 20 kcal

Ingredients

  • 15 ounces peeled turnips, shredded (425 grams; about 3 cups)
  • 5 ounces peeled beets, shredded (142 grams; about 1 cup)
  • 1 clove garlic, peeled
  • 2 tablespoons pickling salt or finely ground sea salt (not iodized salt)
  • 1 teaspoon dill weed, dried
  • ¼ teaspoon brown mustard seeds

Instructions

  • Important! Please read the post accompanying this recipe before you begin. It contains essential equipment information that you do not want to miss.
  • Wash and sanitize your metal and glass equipment in the dishwasher before you begin. I did not use a boiling water bath to sterilize the equipment, since we are not fermenting in an anaerobic environment nor canning the sauerkraut.
  • Put the beets, turnips, garlic clove, dill, and mustard seeds in a large bowl and sprinkle with the salt. Stir and pound this mixture for at least 10 minutes. It should turn a uniform color and release a lot of juice, creating a salty brine.
  • Pack the beet and turnip mixture very tightly into the sterilized 4-cup canning jar. Put your glass jar weight into the jar.
  • The brine should be at least 1-inch (2.54 cm) above the level of the vegetable mixture. I found the beets and turnips released a lot of juice, so this was not an issue.
  • Put the airlock lid on the jar. Leave the jar at room temperature to ferment (approximately 70°F/21°C.) My house is a little cooler than this at this time of the year, so I snuggled the jar next to a heating pad on the lowest setting.
    Beet and turnip ferment with airlock lid
  • Important! Check the jar daily. Open it and skim off any foam or "scum" that has formed on top of the brine. Replace the airlock lid when you have finished. You can also add more brine if needed, but this will likely be unnecessary if you use the airlock lid. I found that no brine skimming was needed (unlike when I made sauerkraut).
  • Your ferment will be ready in three days. When it is finished fermenting, store it in the fridge with a regular canning jar lid and rim. Keep the jar weight in the jar to keep the veggies pressed below the level of the brine.
  • This recipe makes approximately two cups of fermented beets and turnips, or eight ¼-cup servings. It is best enjoyed after several days resting in the fridge, this allows the sharp flavor of the turnips to mellow a bit.

Notes

This is a level 1 recipe (may help support fat loss). This recipe yielded approximately 2 cups of fermented beets and turnips. With ¼-c servings, this works out to a mere 20 calories per serving. (Think of low and moderate-carb veggies as your BFF if your goal is weight loss.)
As long as you aren’t on a low-sodium diet, this is a nice way to add some extra zing to meals. You’ll get more veggies and prebiotics in. As mentioned above, we preferred the flavor of this condiment after several days in the fridge. It’s great on a salad, grain bowl, or as a burger topping!

Nutrition

Calories: 20kcal
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