How to Make Turnip paste
Fermented turnip paste transforms this humble root vegetable into a tangy, slightly spicy condiment. The fermentation mellows turnip's natural peppery bite while developing complex, earthy flavors with probiotic benefits.
Category: Pastes & Sauces · Method: Lactic Acid · Time: 7-30d · Difficulty: 1/5 · Yield: varies · Temp: 18-22°C
History
Turnips have been fermented across cultures for centuries, from Japanese pickled turnips to Middle Eastern lifft. This paste form concentrates those traditional flavors into a versatile cooking ingredient.
Ingredients
- 1 kg Fresh turnips — Peeled, trimmed
- 20g Sea salt — 2% of turnip weight
- 4 cloves Garlic — Optional, minced
- 2 tbsp Fresh dill — Optional, chopped
Equipment
- Food processor or grater
- Fermentation jar with airlock
- Kitchen scale
- Rubber spatula
Instructions
Prepare turnips
Peel turnips and grate or process to fine shreds. Collect in large bowl with juices.
Time: 15 min
Tip: Younger turnips are milder and less fibrous.
Salt and massage
Mix turnips with salt. Massage vigorously until liquid releases, about 5 minutes.
Time: 5 min
Tip: Turnips release less liquid than cabbage - add brine if needed.
Add flavorings
Mix in optional garlic and dill. Distribute evenly.
Time: 2 min
Pack and ferment
Transfer to fermentation jar, pressing firmly. Liquid should cover turnips. Ferment 7-14 days.
Time: 7-14 days
Tip: Add 2% salt brine if turnips not covered.
Blend to paste
When tangy enough, blend fermented turnips to smooth paste. Adjust with brine for consistency.
Time: 5 min
Fermentation Timeline
- Day 1-3: Initial fermentation — Slow bubbling begins. Turnip aroma softens.
- Day 4-7: Active phase — Steady bubbling. Tangy notes develop.
- Day 7-14: Maturation — Peppery bite mellows. Full tang achieved.
Signs of Success & Spoilage
Good signs
- Cream to off-white color
- Mellow, tangy aroma
- Pleasant sour taste
- Gentle bubbling activity
Warning signs
- Pink or grey discoloration
- Slimy texture
- Putrid smell
- Mold growth
Troubleshooting
- Too peppery
- Cause: Older turnips or short fermentation Solution: Ferment longer to mellow the bite.
- Not enough liquid
- Cause: Dry or older turnips Solution: Add 2% salt brine to cover.
- Bitter taste
- Cause: Turnip variety or skin left on Solution: Ensure fully peeled. Some varieties are naturally bitter.
Storage
Refrigerate in sealed jars Keeps 3-4 months refrigerated. Flavor continues mellowing in refrigerator.
Health Benefits
- High in vitamin C
- Good source of fiber
- Contains glucosinolates
- Probiotic cultures
Serving Suggestions
- Spread on toast
- Mix into mashed potatoes
- Soup thickener
- Sauce base
- Dip ingredient
Related Pastes & Sauces Ferments
Other Lactic Acid Ferments
- Sauerkraut — Vegetable
- Kimchi — Vegetable
- Kefir — Dairy
- Pickles — Vegetable
- Yogurt — Dairy
- Hot Sauce — Condiment
- Water Kefir — Beverage
- Kraut-Chi — Vegetable