How to Make Fermented Turnip
Lacto-fermented turnips are a traditional pickle found in Middle Eastern and Asian cuisines. The fermentation mellows turnip's sharp bite while developing complex, tangy flavors.
Category: Vegetables · Method: Lactic Acid · Time: 7-14d · Difficulty: 1/5 · Yield: varies · Temp: 18-22°C
History
Fermented turnips have ancient roots across cultures. Pink pickled turnips (torshi lift) are iconic in Lebanese and Persian cuisines, while Japanese pickled turnips (kabura-zuke) are served with traditional meals. This versatile vegetable takes beautifully to fermentation.
Ingredients
- 1.5 lbs (~700g) Turnips — Small to medium, peeled and sliced
- 22g (approx. 1.5 tbsp) Sea salt — Calculated for a ~3% brine based on total weight of vegetables and water
- 2 cups (approx. 500ml) Water — Filtered or non-chlorinated
- 1 small Beet — For pink color, optional
- 3 cloves Garlic — Smashed
- 1 Bay leaf — Optional; tannins help maintain crispness
Equipment
- Wide-mouth quart jar
- Knife and cutting board
- Fermentation weight
- Vegetable peeler
Instructions
Add brine
Pour the brine over the turnips until they are completely covered. Leave 1-2 inches (2.5-5cm) of headspace at the top of the jar to allow for expansion and bubbling. Place a fermentation weight on top to ensure all vegetable pieces remain fully submerged.
Time: 3 min
Tip: Anything above the brine line is prone to mold. If pieces float, use a cabbage leaf or glass weight to keep them down.
Fermentation Timeline
- Day 1-3: Color develops — Beet colors turnips pink (if using). Brine clouds.
- Day 4-7: Active bubbling — Fermentation active, tangy aroma.
- Day 7-10: Sour turnips — Pleasant sourness, turnips tender but firm.
- Day 10-14: Ready — Full sour flavor. Refrigerate.
Signs of Success & Spoilage
Good signs
- Cloudy brine (lactic acid bacteria activity)
- Pink color (if using beet)
- Active bubbling or fizzing
- Clean, tangy, acidic smell
- Firm, crunchy texture
- White, flat, dusty film on surface (Kahm yeast - harmless, can be scraped off)
Warning signs
- Fuzzy mold (white, black, green, or pink)
- Slimy or viscous brine
- Mushy or soft vegetable texture
- Putrid, sulfurous, or 'rotten' odor
- Darkening of the vegetables (oxidation)
Troubleshooting
- White film on surface
- Cause: Kahm yeast, often caused by exposure to oxygen or warmer temperatures. Solution: Carefully scrape it off. Ensure vegetables are fully submerged and the jar is properly sealed.
- Fuzzy growth on surface
- Cause: Mold growth due to oxygen exposure or contamination. Solution: Discard the entire batch if the growth is fuzzy, colorful, or smells foul. Do not attempt to save.
- Too bitter
- Cause: Under-fermented or old turnips Solution: Ferment longer; use fresh small turnips.
- Mushy
- Cause: Over-fermented or too warm Solution: Shorter ferment; move to a cooler location.
Storage
Refrigerator in brine Keeps 4-6 months. Color and flavor continue developing in fridge.
Health Benefits
- Vitamin C
- Live probiotics
- Fiber
- Potassium
- Glucosinolates
- Low calorie
Serving Suggestions
- With falafel and shawarma
- On mezze platters
- In grain bowls
- As pickle side
- Chopped in salads
- With grilled meats
Related Vegetables Ferments
Other Lactic Acid Ferments
- Kefir — Dairy
- Yogurt — Dairy
- Hot Sauce — Condiment
- Water Kefir — Beverage
- Fermented Radishes — Vegetables
- Fermented Green Beans — Vegetables
- Fermented Okra — Vegetables
- Fermented Asparagus — Vegetables