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  • Lacto-Fermented (Naturally Pickled) Turnips and Beets

54 responses to “Lacto-Fermented (Naturally Pickled) Turnips and Beets”

  1. Pickles

    To answer your question of what to do with the leftover liquid from lacto-fermented vegetables– drink it. I have become an aficionado of sauer kraut lately and this is what my room mates and I do with the leftover liquid. It aids in digestion, improves immune system function, keeps you regular, and cures a hangover.

  2. Lacto-Fermented Beets « Under the North Star

    [...] with vinegar, so I thought it could be interesting to try a lacto-fermented version myself. I used this recipe from the excellent GNOWFGLINS site, minus the turnips and with extra salt instead of whey. [...]

  3. Aunt Alice

    Keep the leftover liquid in the jar, and fill it with peeled, boiled eggs. You can add a little dill, garlic or other seasonings if you like. Store in the fridge, and start using the eggs after a couple of days. They are great chopped up into tuna for sandwiches.

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