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.
INGREDIENTS METHOD

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.

MANGO CHUTNEY.
09/01/14
BRITISH KIMCHI.
09/01/14
APRICOT JAM.
26/07/13
HOME-CURED BACON.
12/07/13
BLOOD ORANGE CURD.
18/03/13
RHUBARB AND GINGER PICKLE.
04/03/13
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.
INGREDIENTS

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

 

 

METHOD

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.

MORE SPICE MIX & SAUCES
CARROT PICKLE. 09/01/14
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MANGO CHUTNEY. 09/01/14
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BRITISH KIMCHI. 09/01/14
My British kimchi, or “Brit-chi”, uses red cabbage, watercress and pears. Read more
APRICOT JAM. 26/07/13
This is jam French-style so isn’t too set. The kernels add a lovely, slightly bitter, almond taste. Read more
HOME-CURED BACON. 12/07/13
Saltpetre is a preserving agent that kills bacteria, but it’s quite hard to find. Try convincing your butcher to give you some (you only need a tiny amount), or you can find it on the internet. Curing salt is a fine alternative, but follow the packet instructions as you will need less of it. You will also need a non-metallic container that fits in the fridge. Read more
BLOOD ORANGE CURD. 18/03/13
This is my seasonal alternative to the classic lemon curd. Spread on toast or use in a Victoria sponge. Read more
RHUBARB AND GINGER PICKLE. 04/03/13
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