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Fermented Swedish Turnips (Rutabaga)

I did this recipe in a 68oz pickle jar but you can adjust proportions if you like. Fermenting lids and weights are helpful but you can do this with stainless steel, plastic lids or a swing top like this one as it allows air out but not in. In place of a weight you will need a sanitized jar small enough to insert on top of the turnips. I like to pour a bit of avocado or extra virgin olive oil around the top to keep bacteria from getting in. Another trick is to fill a clean ziplock back with water and stuff it in. You’ll want to set it on a plate as it will leak fluids in this case.
Prep Time 30 mins
Course Dinner, Lunch, Salad, Side Dish
Cuisine American, European
Servings 1 liters

Equipment

  • Cutting board and knife or spiralizer
  • Large glass sealing jar(s)

Ingredients
  

  • 5-6 Rutabegas washed and spiralized or diced (about 8 cups)
  • 1/2-1 tsp whole cloves
  • 2 Tablespoons pink salt
  • a few peppercorns leave out if on strict AIP
  • a couple 1 liter swing top glass canning jars or a 68oz pickle jar sanitized
  • Fermenting weight or small jar sanitized

Instructions
 

  • Make sure all your tools are clean and washed with hot soapy water and rinsed.
  • You can sanitize your jars in the dishwasher but I tend to put mine in the oven. I set it to 180°F and place my jars and weights on a cookie sheet with a silicone baking mat to prevent slipping. I leave them in at that temperature for 2-5 minutes while I’m prepping the veg.
  • Remove leaves and “tail” with a clean knife.
  • You can use a mandolin or a sharp chef’s knife and slice the turnips thinly and evenly or dice them into cubes. I used a spiralizer for this batch.
  • Fill your sanitized jar with washed, unpeeled and prepped turnips.
  • Leave 2″ room at the top for placing the fermenting weight… and you’ll still want 1″ room to prevent overflow, but the clip top will prevent explosions.
  • Add 2 tablespoon pink salt or sea salt to the top and fill with warm non-chlorinated water. Insert sanitized jar or weight to keep vegetables submerged. Close lid.

Notes

If you do not have fermenting or swing lids, set the lid loosely and cover with a towel to keep bacteria out. Wait 3-7 days, depending on your taste.
Keyword cultured food, rutabaga, swedish turnips