Here’s another recipe that Scott from Zukay sent along with his guest post the other day. It seems super easy and I think I’ll be trying it soon myself! If you try it out, let me know how it goes!
*Also – don’t forget to check out his guest post if you haven’t yet, it’ll make recipes like this seems even less daunting. His giveaway for a case of lacto fermented dressing ends tomorrow night – so make sure you enter!!
- 3 medium carrots
- 3 medium parsnips
- 1-2 medium size turnips
- 1 tbsp Celtic Sea Salt
- chlorine-free water
- 1 tsp celery seed
- 1 tsp ground coriander
- ½ tsp ground ginger
- ½ tsp ground allspice
- Chop carrots, parsnips, and turnips into smallish chunks. (Personally, I don’t peel them, and the closer they are to coming out of the ground, the less necessary that step is.)
- In a food processor, chop up all the veggies to the desired thickness.
- Mix in salt and spices.
- Put chopped veggie mix into a quart mason jar, pushing down as hard as possible.
- Add in chlorine-free water until veggies are fully covered.
- Close up and ferment!
At 67 F, my best advice is to ferment for at least 2 weeks. You will need to gas off container on a daily basis, especially for the first week. (open the lid slightly to relieve pressure)
My experience has been that the raw parsnip taste overtakes the flavor until several weeks has been reached.
Also, the veggies soften a bit and are more pleasant to the palate.
You can also use 1 packet of yo’Kefir culture into 1 quart of non-chlorinated water. Add 1 cup of this mixture in place of dry culture and water.