COMPANY TURNIPS
These lactofermented turnips can be eaten hot or cold as condiments with charcuterie. This recipe can also be enjoyed in a salad with cooked potatoes accompanied by olive oil and cumin seeds.
Lactofermentation is the oldest method of preservation that exists: water, salt, spices and… time!
*For lactofermentation, it is essential to use a jar with rubber that allows fermentation gases to escape but prevents air from entering.
**Peeled, cut and packed turnips should fill the jar
For 1 liter* jar of lactofermented turnips:
500 g or more turnips, peeled and cut into pieces**
30 cl of water at room temperature
10 g or 2 tbsp sea salt
In a bowl, dissolve the salt in the water to make the brine. Fill the jar with the turnip pieces, packing well. On top pour the brine. Seal tightly and leave to ferment at room temperature for 7 days. Then place the jar in the fridge for 3 weeks before starting to taste. Turnips fermented in this way can be kept for up to a year in a cool place.
Then for the recipe, for 1 person:
1 tsp butter or other fat and 1 ladle of lacto-fermented turnips
Drain the turnips. Heat the butter in a frying pan then brown the turnips quickly before serving them in company.
Nice kitchen to all, Régine