|TURKISH-STYLE FERMENTED TURNIPS. 09/01/14|
|It is typical to add a little beetroot to transform these boring coloured vegetables into a glorious vivid pink colour. These need to be left two weeks before eating in order for them to ferment.|
Makes approx 1.5kg/3.5lb
30g/1oz table salt
1.5l/2 ½ pint water
Juice of 2 lemons
1.5kg/3.5lb small turnips, scrubbed and cut into quarters (if small) or 5cm chunks
Dissolve the salt in a jug with a couple of tablespoons of boiling water, then fill up to one litre with cold water. Squeeze in the lemons. Pack the turnip pieces into sterilised jars, tucking a few beetroot slices in between them.
Fill the jars to the brim with salt solution (you won’t use it all), then close the jars and leave out in your kitchen for a week, opening the lid every few days to release the gas, allowing the turnips to change colour and ferment. Then put them in a cupboard to continue to ferment for another two weeks.
They should last for approximately a year. Eat with Middle Eastern food such as grilled meat kebabs, or part of a meze plate or in a sandwich.
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