kraut thumping

Courtesy of and copyright Adam Harvey

Fermenting the night away
Fermenting the night away

She eats a sauer treat
She eats a kraut treat
She eats a yoghurt treat
She eats a salami treat

She ferments the foods that remind her of the good times
She ferments the foods that remind her of the better times

copyright & licensing

all content © VM (Vicky) Brasseur and licensed under CC BY-SA unless otherwise specified

pickled turnips

1232 g turnips, peeled and cut into sticks
88 g beet, peeled and cut into sticks
a few g backslop from purple kraut
2.5% brine

Two wide-mouthed mason jars, one 2 quart and one a pint, filled with turnips and topped with fermentation airlocks

I’ve been meaning to make Middle Eastern pickled turnips for a while, but somehow never got around to it. This weekend I’m fixing that.

2022-07-23

These turned out really well! They’re a lovely shade of pink and taste pretty good, if slightly more beet-y than I’d prefer. The batch has a pH of 3.5.

I parceled it out into 4 1-pint jars and put them in the fridge.

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