Turnip Kraut

Ingredients

6 cups water

3 1/2 Tbsp. sea salt

10 medium turnips, scrubbed well and sliced 1/8 inch thick

1 small beet

2 chopped garlic cloves

Directions

Make a brine by combining water and sea salt, stirring until salt is completely dissolved. Set aside.

Add sliced turnips, beets and leaving 1-2 inches of headspace in each jar.

Pour the brine over the turnips, beets and garlic, pushing the veggies down to release any air bubbles. Again, leave 1-2 inches headspace in each jar.

Weigh the turnips/beets down under the brine to keep them submerged.

Cover the jar with an airlock lid. Here are my favourite lids for wide mouth mason jars. Fermenting Lids

Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure (or purchase fermenting lids (optional).

Once the turnips are finished, put a tight lid on the jar and move to cold storage or fridge.