Fermented Parsnips with Lemon, Ginger & Peppercorns
Delicate flavor and void of the bitterness usually found in parsnips. Tangy with a hint of lemon.
Equipment
- 2 Quart glass jar, sanitized
- Fermenting weight or small jar, sanitized
Ingredients
- 8-9 parsnips - enough to fill a 2 liter sanitized jar or whatever jar you are using.
- 1/2 a lemon sliced
- 1-2 " piece of fresh ginger pureed
- 2 garlic cloves thinly sliced
- 1/2 tbsp peppercorns
- 2-3 sage leaves or 1 tsp dried sage
- 1-2 sprigs parsley or 2 tsp dried parsley
- Course pink salt
Instructions
- Lay all your tools on a cookie sheet with a silicone baking mat
- in the oven and heat to 180°F to sanitize everything.
- Peel, rinse and chop your carrots either into sticks or rounds to desired thickness (we did both because littles were helping)
- Fill your sanitized jar with washed, unpeeled and sliced parsnips (if not organic, peel and rinse them) leaving a couple inches room at the top.
- Dissolve 1 1/2 - 2 tablespoons pink salt per 2 cups non-chlorinated water and pour over the top, repeating until all your veg is covered. (I added the borrowed ferment liquid to top mine off)
- Insert sanitized jar or fermenting weight to keep vegetables submerged. Close lid. If you do not have fermenting or swing lids, cover with a towel to keep bacteria out.
- Wait 2-7 days, depending on your taste.
- Save the brine for other ferments!