Dish of Salt Pickled Turnips
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Salt Pickled Turnips with Beet


Levant   -   Kabees Lift (Lebanon)
Makes:
Effort:
Sched:
DoAhead:  		 1/2 galon
**
3+ weeks
Must		 This appetizer / condiment is very popular throughout the Levant and beyond. This recipe is a natural salt pickled version with no vinegar used - just like real German / Polish sauerkraut and Korean Kimchee (see Note-3). Some recipes allow up to 2 T Sugar, but most allow no sugar. This recipe is sized to fit in a 1/2 gallon Kimchee jar.




2
7
2.6
4
ar
#
oz
oz
c

Turnips (1)  
Beet
Sea Salt (2)
Water
Brine (4)
Make   -   (2+ weeks - 25 min work)
  1. Peel the TURNIPS thinly with a sharp vegetable peeler. Slice a little off the top, then slice into bite size pieces 1/4 to 3/8 inch thick.
  2. Peel BEET and slice into pieces similar to the Turnip pieces. Tumble the two together until evenly mixed.
  3. Pack Turnip Mix into your pickling jar.
  4. Place 4 cups Water and the Salt in saucepan. Bring to a boil, and let cool a couple of minutes. Pour into the pickling jar.
  5. Let sit until cool enough to handle. By this time, the Turnips will have softened and can be pushed down into the jar. A good way to keep them under the pickling liquid is to insert a large Cabbage leaf, convex side down, and work it around under the shoulder of the jar. It should also be covered by the liquid to avoid mold.
  6. Cover, but not too tightly as gasses will have to escape. Set aside in a room temperature place away from direct sunlight. The Turnips will be ready in 3 to 4 weeks depending on weather.
NOTES:

  1. Turnips:

      Select White Turnips that are fresh and fairly small. Large, old, or long stored turnips can become a bit fibrous.

  2. Sea Salt:

      Important - The amount of salt is quite critical. 2.6 ounces = 75 grams. Weigh if at all possible. This amount is a heaping 1/3 cup coarse Korean sea salt, or a level 1/4 cup fine grain refined sea salt. This recipe will ferment with regular table salt, but it works better if you use real, unrefined sea salt. Most major brands of "sea salt" are heavily refined (they make more on the stuff they refine out than on the salt). Those "trace minerals" are important to proper fermentation. Also, refined salts may contain anti-caking agents which can make your pickle cloudy. Kosher salt is highly refined and contains anti-caking agents (except none in Diamond Crystal). The best place to get real, unrefined sea salt at an acceptable price is from a Korean market. Koreans do a lot of salt fermenting, and demand the real thing.

  3. Fermentation:

      Aside from a generally better flavor, naturally fermented vegetables are noted to improve gut flora, which is held by many health practitioners to improve everything else, including brain health.

  4. Brine:

      Should you need to top up the jar at any time, make a brine of 1 teaspoon salt to 1 cup water. Bring it to a boil, let cool, and add to the jar.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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