Comments on: Lacto-Fermented (Naturally Pickled) Turnips and Beets

By: Wardeh

Wardeh — Mon, 08 Mar 2010 15:33:56 +0000

Karnie – That’s great! I’m really happy to hear this. I was so hoping it could be redeemed and it looks like you’ve done it!

By: karnie

karnie — Mon, 08 Mar 2010 12:00:35 +0000

Thanks for the reply, Wardeh.

I ended up adding more water (to double it), thereby reducing the salt concentration. I didn’t drain or rinse the beets. I also added a 2 TB of liquid from a jar of store-bought LF ginger carrots (Hawthorne Valley Farm brand), in an attempt to kick-start the fermentation. Lo and behold, 3 days later I had bubbling, and after 5, I had a nice tart kvass. It was still very salty, but adding 2 parts water to 1 part kvass makes a tasty beverage.

I think I prefer making a more concentrated product (using plenty of beets) and just diluting it to drink. Seems like this will allow it to keep longer, as the salt + acid level will be higher. And it will take up less space in my tiny fridge!

By: Wardeh

Wardeh — Wed, 03 Mar 2010 17:10:46 +0000

karnie – This did happen to me once with carrots. It was winter and cool and I think if there is too much salt, it can inhibit even the good bacteria. Since posting this, I have backed off on the amount of salt I use in all NT lacto-fermentation recipes. The veggies are probably still good – you could drain and rinse them and redo with half the amount of salt. It is worth a try if you think they are still good.

By: karnie

karnie — Wed, 03 Mar 2010 03:58:36 +0000

Was very excited to try this, but I ended up with nothing fermenting or growing at all after a week.

I used the 2 TB of salt in 1 c. of water, and 2 med-large beets. This is a TREMENDOUS amount of salt! Is this really the right amount of salt? Has anyone had this formula work without the whey?

By: Wardeh

Wardeh — Thu, 25 Feb 2010 04:12:49 +0000

Heather – You can eat them right away! LF foods get better with age, but are ready to eat anytime after the initial fermentation.

By: Heather

Heather — Wed, 24 Feb 2010 22:00:08 +0000

Can you eat the Beets & Turnips right after they are cold, or do they need to
be in cold storage for a week or two?

By: Wardeh

Wardeh — Sun, 07 Feb 2010 05:31:07 +0000

Aunt Alice – Great idea! Really great idea. I’m going to do this. Thank you for sharing.

By: Aunt Alice

Aunt Alice — Sun, 07 Feb 2010 01:22:05 +0000

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.

By: Lacto-Fermented Beets « Under the North Star

Lacto-Fermented Beets « Under the North Star — Thu, 31 Dec 2009 13:23:56 +0000

[...] 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. [...]

By: Pickles

Pickles — Sat, 24 Oct 2009 18:12:47 +0000

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.